• Loading Video...

Recipes

Cashew-Pepita Latte

The time to start practicing your latte art is now
5 Ratings
100% would make again
Cashew-Pepita Latte Recipe
Photo: Rachel Vanni/Tasting Table

Most people underestimate just how easy it is to make their own nondairy milk at home. Doing so not only lets you customize flavor combinations by utilizing different ingredients, but it also allows you to control what goes into the finished product. We love this recipe, because it's simple and quick, and produces the perfect ingredient to have on hand anytime you're jonesing for a cup of joe.

Because the milk is completely natural, it will separate once stored in the refrigerator. Just give it a quick shake before using, and you're ready to go.

To learn more, read “Milk Made."

Cashew-Pepita Latte

Recipe adapted from César Martín Vega, Café Integral, New York, NY

Yield: 1 latte

Prep Time: 15 minutes, plus overnight soaking time

Cook Time: N/A

Total Time: 15 minutes, plus overnight soaking time

Ingredients

For the Cashew-Pepita Milk:

1 cup raw cashews

1 cup pepitas

2¾ cups water, plus more for soaking

1 tablespoon agave nectar

2 pinches salt

For the Vegan Latte:

1 cup cashew-pepita milk

3 ounces espresso

Directions

1. Make the cashew-pepita milk: In a medium bowl, combine the cashews and papitas, then cover them completely with water. Cover the bowl with plastic wrap and allow to soak in the refrigerator overnight.

2. Strain the soaked cashew mixture, discard the soaking liquid and add the nuts to a high-power blender along with fresh water, the agave nectar and salt. Blend on high for at least 5 minutes to ensure a fine consistency, then put through a fine mesh strainer, makes 4 cups. The cashew milk will keep in the refrigerator for 2 to 3 days.

3. Make the vegan latte: Using a milk steamer or an espresso wand, heat the cashew milk to the manufacturer's' instructions and pour over espresso; serve hot.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere