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Plant Based Earl Gray Lemon Latte

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients
  

  • 1 cup (250 ml) filtered water
  • 1 tsp (3 g) loose leaf or 1 tea bag Earl Grey black tea blend
  • 2 tbsp (25 g) raw cashews (make the tablespoons slightly rounded)
  • ¼ to ⅓ of a whole lemon (about 50 g) including skin, cut into slices and all pips removed
  • ⅛ tsp cinnamon
  • ¼ tsp vanilla paste or seeds scraped from a 1-inch piece vanilla bean
  • 1 to 1 ½ tbsp maple syrup or to taste

Instructions
 

  • Bring the water to the boil, and add the loose leaf tea or tea bag. Let steep for 5 minutes. When done steeping, remove the tea bag or strain the tea into the small jar of a blender.
  • To the tea in the blender, add the cashews, lemon slices, cinnamon, vanilla, and maple syrup. Start with less maple syrup, and add the rest later, if necessary - how much you add will depend on how sour and how large your lemon is. Blend the mixture on high speed for about 60 seconds, or until smooth and frothy.
  • Strain your blended latte into a mug using a fine mesh strainer, and pressing on chunky bits to remove as much liquid as possible. Adjust the sweetness, if necessary, by adding more maple syrup to taste.

Notes

If you don’t have Earl Grey, use a plain black tea to brew the tea.
The raw cashews can be substituted with 1 tbsp cashew butter or coconut butter.
No maple syrup? Use organic golden sugar, start with 2 tsp and add to taste.