• Sharon Rhys

Iced Latte (cashew milk edition)

A cold refreshing wake-me-up drink for coffee lovers out there. Creamy, earthy and nutty to tantalize your taste buds.


Today, I made iced latte not for myself but my family. Instead of regular milk, I made this with cashew milk. The cashew milk was perfect for the iced latte as it was creamy and neutral.


The key to this recipe is good quality ground coffee. Do not skim on this if you want a glass of delicious iced latte. To make this fancier, I added Reddi-Wip non-dairy coconut whip.


If you have not tried this version, I'd say give this a go. You will not be disappointed.


ICED LATTE

Makes: 1 – 16 oz. jar


Ingredients

1¼ cups cold plain cashew milk

6 – 8 oz. hot coffee (I used ground coffee by #antongcoffeemill)

sugar syrup/sweetener to taste

2 cups glass jar filled with ice

non-dairy coconut whip @reddiwip


Steps

  1. To the glass jar with ice, add cold cashew milk.

  2. Then, top it off with the prepared hot coffee.

  3. Add sugar syrup/sweetener to taste.

  4. Add some non-dairy coconut whip on top.

  5. Stir evenly to combine. Enjoy!


NOTES



Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.



© 2019 by SNC's Experimental Kitchen | A Plant-based Cooking & Food Styling Website |Sharon Rhys