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Salted Caramel Cashew Latte
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5 from 1 vote

Salted Caramel Cashew Latte

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.
Course Drinks
Keyword avocado, bruschetta, dairy-free, french, healthy,, breakfast, caramel, cashews, coffee, cold brew, drinks, homemade, latte, salted caramel
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Author Shanika | Orchids + Sweet Tea

Ingredients

VEGAN SALTED CARAMEL SAUCE:

  • 1 cup organic brown sugar
  • 6 Tbsps vegan butter
  • 1/2 cup full-fat coconut milk
  • 1 tsp sea salt

LATTE:

  • 1/2 cup cold brew
  • 1 1/2 cups cashew milk, homemade or store-bought
  • 1/3 cup salted caramel sauce (Save a bit for the drizzle!)
  • 1 tsp vanilla extract
  • Pinch of ground cinnamon
  • Ice cubes
  • Coconut whipped cream
  • Chopped raw cashews

Instructions

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!

Notes

  • 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.