This iced salted caramel cashew latte is the perfect seasonal sip to satisfy your coffee shop cravings this winter with a burst of sweet caramel flavor.
Salted Caramel Cashew Latte
Make a delicious homemade Salted Cashew Caramel Latte with a homemade vegan caramel sauce, cashew milk and cold brew coffee for a creamy and satisfying morning drink. Added chopped raw cashews create a beautiful crunch for the final round of sips.
For the new year, one of my goals is to make more of my coffee-based drinks at home as opposed to a retailer like Starbucks. To be honest, I’ve gotten frustrated with ordering a venti cup of coffee and always having to adjust it myself at home because it wasn’t made perfect. So, why not just make the entire thing yourself—right? Right.
You’re going to love this creamy cashew milk drink. It’s made with cold brew for an extra caffeine kick and has a sweet homemade caramel sauce you can use to flavor your morning brew all week long without any need for an additional sweetener.
Salted Caramel Latte Ingredients
The two components in this simple homemade latte are the homemade caramel sauce and the coffee. Here’s what you need to make the sauce:
Brown sugar. I use organic to make sure it’s vegan.
Vegan butter. I love using the brand Earth balance.
Full-fat coconut milk. You can also use the coconut cream version for a creamier texture.
Sea salt. This creates a nice balance with the sweet and helps to heighten the flavor.
To make your lattes, you’ll use:
Cold brew. You can also use chilled brewed coffee.
Cashew milk. Make your own! Or use store-bought cashew milk.
Coconut whipped cream. This is also easy to make with a chilled can of full-fat coconut cream.
Caramel sauce. This is the highlight of the entire drink and can be store-bought or homemade.
Chopped cashews. These raw cashews chopped up adds such a nice crunch and bite towards your final sips.
If you want to drink this chilled salted caramel latte every morning, it’s helpful to have the caramel sauce prepped and ready to go. Once you make and cool the sauce fully, you can store it in an airtight container or glass jar in the fridge for up to two weeks.
When you’re ready to serve, stir the homemade salted caramel sauce into your cashew milk and add your favorite toppings. Enjoy!
Ways to Use Homemade Caramel Sauce
Drizzle creamy caramel over oat milk, almond or coconut ice cream. Add a dollop to vegan brownies (yum!). You can even add homemade caramel sauce to your favorite desserts like vegan cheesecake, cake, cupcakes, etc. Also, add a bit of sweetness to your chia pudding, overnight oats, or french toast for a morning kick!
1/3cupsalted caramel sauce(Save a bit for the drizzle!)
Pinch ofground cinnamon
Coconut whipped cream
Chopped raw cashews
HOMEMADE VEGAN CARAMEL SAUCE:
Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add vegan butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
Now, slowly whisk in the coconut milk and continue stirring until well incorporated and sauce has fully thickened. Stir in the salt. Remove from heat and allow to cool slightly before using. Set aside.
MAKE THE LATTE:
To serve, fill ice into a 12 or 16-ounce glass and pour in the milk followed by the cold brew, vanilla, 1/2 cup salted caramel sauce, stirring them together until the mixture becomes a light color. Top with coconut whipped cream, drizzles of caramel sauce, and chopped cashews, if desired.
Sip and enjoy!
Tips & Tricks
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Cashew milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.