Coconut Cashew Cream Latté

Ingredients

Coconut Cashew Cream Latté

• 1 cup homemade cashew-cacao butter milk, recipe below

• 1/2 cup water

• 2 tablespoons coconut cream powder

• 1 tablespoon Tocos

• 1/4 teaspoon cinnamon powder

• A pinch of Pink, Real, or Sea Salt

Cashew-Cacao Butter Milk

• 2 cups of filtered water

• 1/4 cup of raw cashews

• 1/2 teaspoon of vanilla extract

• 1 date or stevia, optional

• 2 tablespoons of cacao butter, grated

• A pinch of Real or smoked sea salt

Directions

Cashew-Cacao Butter Milk

1. Place the cashews to soak overnight in just enough filtered water to cover them with a pinch of salt & 1/4 teaspoon of raw apple cider vinegar. This allows for the reduction of anti-nutrient phytic acids that block the absorption of minerals and vitamins.

2. When ready, drain & wash the cashews them place them in a high-speed blender along with two cups of filtered water to blend on high. You can filter it through a cheesecloth or nut milk bag once it has blended to a smooth consistency, but I like it as is. Add a date here if you're opting for it.

3. Pour the cashew milk into a sauce pan along with the rest of the ingredients on medium high. Once the cacao butter starts to melt, start whisking. The cacao butter will look oily at first, but keep on whisking it for about 5 minutes until it's well-combined. Alternatively, you can pour it back into the high-speed blender to blend on high.

   Coconut Cashew Cream Latté

1. If the cashew cacao butter milk is not hot, warm it up along with the 1/2 cup of water.

2. Place the milk, water, and the rest of the ingredients in a high-speed blender to blend on high. Serve & enjoy immediately!