Drink recipe · from the recipe book
Honey Cinnamon Almond Iced Latte with Cardamom
Bold espresso over chilled almond milk sweetened with a warm honey-cinnamon syrup scented with cardamom, smooth and lightly spiced with a nutty finish.
- One pot
- 25 min · 10 min hands-on
- Makes 2 glasses
- Vegetarian
- Gluten-free
- Dairy-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 4 shots120 gEspressofreshly brewed
- 1½ cups (350 ml)400 gAlmond milk, unsweetenedchilled
- 2½ tbsp40 gWater
- 1½ tbsp28 gHoney
- ¾ tsp2 gGround cinnamon
- ¼ tsp0.5 gGround cardamom
- 1 tbsp16 gAlmond butter, no salt addedstirred well
Steps
- Make the syrup: in a small pot, warm the water, honey, cinnamon and cardamom over low heat, stirring, until the honey dissolves, about 2 minutes. Remove from the heat.
- Whisk the almond butter into the warm syrup until smooth, then let it cool for about 10 minutes.
- Stir the espresso into the cooled syrup and let it cool for 5 minutes more.
- Fill two glasses with ice and pour half the almond milk into each glass.
- Stir the espresso mixture again, then pour half over the almond milk in each glass, stir and serve.
Contains: Tree nuts.
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