Cranberry Latte
Instructions
- In a small bowl pour hot water over medjool dates and let sit for about 10 minutes.
- While dates are soaking, heat cranberries with lemon juice, water and vanilla extract in a small pan over low heat.
- Once dates are soft enough, squeeze out any excess liquid and add to the cranberries. Stir well and simmer over low heat for about 5-10 minutes until cranberries have softened.
- Add cranberry date mixture into a food processor or blender and mix until smooth. Add more water if consistency is too thick.
- Store cranberry syrup in fridge for up to 4 days.
- For the Cranberry Latte add two tablespoons of cranberry syrup into a glass. Heat up the almond milk and pour over cranberry syrup.
Ingredients
10oz almond milk from your Almond Cow½ cup fresh cranberries
2 dates (pits removed and softened)
½ cup filtered water
½ squeezed lemon
optional: 1 tsp vanilla extract
Similar recipes
Cranberry chutney is a must this holiday season. Paired with your holiday meal, spread on a piece of toast or on your favorite vegan cheese snack board, this cranberry chutney...
Use your leftover pulp to make regular hummus and beet hummus. Add your favorite fruits, veggies, olives, and whatever else you like to snack on to a platter and enjoy!
Delicate and aromatic, this Pistachio, Cardamom & Rose Latte transforms a simple espresso into a café-worthy treat.
This easy Hojicha Oat Milk Latte pairs hojicha with creamy oat milk for a smooth, dairy-free latte that features a uniquely smokey, nutty flavor with caramel notes that's naturally low...