Morning made better

Say goodbye to watered-down iced coffee! This creamy, dairy-free Cashewmilk latte stays perfectly chilled with ice cubes made from Forager Project Lightly Sweetened Creamer and cold-brew coffee. Enjoy a refreshing and flavorful experience with every sip.

Prep Time: 5 minutes

Cook Time: 0 minutes (freeze cube overnight)

Serving Size: 4

Ingredients

  • For the Ice Cubes:
  • 16 oz Forager Project Lightly Sweetened Creamer
  • 16 oz cold brew, espresso or drip coffee
  • For the Cashewmilk Latte:
  • 4 oz Forager Project Cashewmilk
  • 2 shots of espresso or 4 oz of drip coffee

Prep

  • Prepare two clean ice cube trays.
  • Shake the Forager Project Creamer well, then fill one of the trays with the creamer. Fill your other tray with 16 ounces of cooled drip, brewed, or cold-brewed coffee. Freeze overnight.
  • Once frozen, add the coffee and creamer ice cubes to a glass.
  • Top with Cashewmilk and slightly cooled espresso shots (or your coffee of choice).
  • Stir and enjoy!
Golden tongs holding a flower shaped coffee ice cube over a glass.

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