Vanilla Almond Latte (Paleo, Vegan)
INGREDIENTS
- 1 cup almonds soaked overnight
- 1 1/2 cups water + 1/2 cup more
- 1-3 medjool dates
- 1 vanilla bean or 1 teaspoon vanilla extract
- cold brew coffee or espresso*
INSTRUCTIONS
- Add soaked and drained almonds to a blender with pitted dates and vanilla. Choose 1-3 dates depending on desired sweetness.
- Start by adding 1 1/2 cups of water, and blending into a fine puree, about 2-3 minutes in a high speed blender.
- Add 1/2 cup more water, and pulse to combine well.
- Strain almond pulp out of the cream by pouring into a jar with a nut milk bag or with cheesecloth. After the creamer has stopped dripping through, be sure to squeeze as much creamer out of the pulp first before discarding. Quite a bit of liquid will still in in the pulp.
- If making hot lattes, heat cold brew coffee or make espresso or strong French press coffee. I like these with slightly more than half being almond creamer.
- If making iced lattes, fill glassed with ice, and pour them about 1/2 way full with either cold brew coffee or espresso. Fill the rest of the glasses with vanilla almond milk creamer.
NOTES
*Smaller dates can be substituted for medjools. Use 3-4 small dates in place of 1 medjool.
**French press coffee or strong instant coffee also works well in these lattes.
source: sunkissedkitchen.com