I’ve never been shy of expressing my love for coffee and any trip to a new city involves a visit to the local coffee shop. I visited Toronto few weeks ago and fortuitously spotted the cozy FIKA Cafe in a very eclectic Kensington Market neighborhood (to my surprise I haven’t visited any of the FIKA locations in Manhattan). This is where I had the best cardamom spiced iced latte with almond milk, fell in love with it and promised to re-create the experience once I got back home.
Isn’t this the most adorable cafe space?! I absolutely fell in love with these books adorning the wall inside the cafe.
Spicing up coffee with cardamom is such a simple thing to do, it can take drinking any simple coffee to a gourmet experience.
My version doesn’t taste the same as the one I had at FIKA, I used cashew milk instead of almond milk. On most days I like my Chameleon Cold Brew with Nut Pods dairy free creamer over ice but this iced latte subserves as an occasional treat.
The cashews were soaked in water for few hours, its not necessary to do so but makes the milk creamier.Purée the cashews, cardamom, dates and water in a blender on high speed, I used my Vitamix. Strain through a fine-mesh sieve or a nut milk bag and pour over ice and espresso.
Ingredients
1/4 Cup Raw Cashews
2-3 Pods Cardamom
2 Dates
1 + 1/8th Cup filtered water
1/4 Cup Espresso
Instructions
- Soak the cashews in water for 3-4 hours, rinse and drain the water.
- In a blender, purée cashews, cardamom, dates, 1/8th cup water on high speed for 2-3 minutes.
- Add 1 cup water and blend again for 2 minutes.
- Strain through a fine-mesh sieve and chill until cold.
- Fill a glass with ice, add cold espresso and pour the chilled cashew-cardamom milk.
Notes
- You can use 1 Tbsp of Maple Syrup instead of dates.
- Straining cashew milk through a sieve is not a necessary step, I prefer to do so the milk is not too thick.
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