Name: Pandan Cashew Milk Latte
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 8 oz cashew milk (or other plant-based milk); 1 teaspoon pandan leaf powder; ½ teaspoon ground cinnamon; 1 tablespoon maple syrup; ½ teaspoon vanilla extract; 1 teaspoon edible dried rose petals (optional, for garnish)

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This vegan Pandan Cashew Milk Latte is creamy and soothing, with the subtly sweet, grassy aroma of pandan. Made with cashew milk and powdered pandan, it's caffeine-free, refined sugar-free, and takes about 10 minutes to make.

I usually gravitate toward coffee, especially on weekends when I have more time to linger over a cup. But as my coffee consumption gradually increased, I started looking for a caffeine-free alternative that still felt like a comforting morning or afternoon drink. That's what led me to make this pandan latte.

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What Is Pandan?
Ingredients
Substitutions
How to Make a Pandan Cashew Milk Latte
Expert Tips
More Vegan Drink Recipes
Recipe
Comments

If you're looking for alternatives to your usual cup of coffee, try my Butterfly Pea Flower Latte. And when coffee is calling your name, this Mushroom Latte is another cozy option.

Looking for something to serve alongside your latte? Browse my Vegan Breakfast Recipes for more breakfast and brunch ideas. For a leisurely weekend breakfast, pair this pandan latte with my Vegan Buckwheat Banana Waffles.

What Is Pandan?

Pandan is widely used in Southeast Asian cooking and has a distinctive sweet, grassy aroma. Its flavor is subtle, with notes often described as floral, vanilla-like, and slightly nutty, which makes it especially well suited to creamy drinks (like this latte) and desserts.

For this latte, I use powdered pandan, which pairs beautiful with the mild, naturally creamy flavor of cashews without being overpowering.

Ingredients

You only need a few ingredients to make this Pandan Cashew Milk Latte. Here a few notes about the ingredient I use and why I chose them.

Pandan leaf powder - I use powdered pandan rather than fresh pandan leaves, which keeps this latte quick and easy - there's no need to steep and strain the leaves. Sifting the powder into the warm cashew milk also helps prevent it from clumping.
Cashew milk - I use store-bought cashew milk for its neutral flavor and creamy texture. It complements the pandan without overpowering its delicate flavor and keeps this recipe simple enough to make in about 10 minutes.
Cinnamon - I prefer ground Ceylon cinnamon in this latte. Its flavor works especially well with the pandan, cashew milk, and vanilla.
Rose petals - These are completely optional, but I like sprinkling a few edible rose petals over the finished latte. They add a pretty touch of color and complement the floral notes of the pandan. I look for organic, food grade dried rose petals.

See the recipe card below for the complete ingredient list and exact measurements.

Substitutions

Cashew milk - I like cashew milk for its creamy texture and mild flavor, but you can substitute another unsweetened plant-based milk, like soy milk or oat milk. For an extra-frothy latte, try barista-style oat milk, which is formulated to foam especially well.
Maple syrup - Adjust the maple syrup to your preferred level of sweetness. You can also substitute another sweetener, but keep in mind that it may slightly change the flavor of the finished latte.
Ceylon Cinnamon - This is my preferred cinnamon for its delicate flavor, but you can you another ground cinnamon if that's what you have.

How to Make a Pandan Cashew Milk Latte

This pandan latte comes together in just a few simple steps.

Step 1: Add the cashew milk to a small saucepan with high sides and warm it over low to medium heat.
Step 2: Using a small fine-mesh strainer, sift the pandan powder and cinnamon into the warm cashew milk to help prevent clumps. Add the maple syrup and vanilla extract, then whisk until well combined and heated through. Don't allow the mixture to boil.
Step 3: Remove the saucepan from the heat. For a frothy latte, use a milk frother for about 30 seconds. Pour into a mug and garnish with edible rose petals, if desired.

Expert Tips

Sift the pandan powder - I found that sifting the pandan powder and cinnamon through a fine-mesh strainer before whisking helps prevent little clumps in the latte and gives it a smoother texture.
Keep the heat gentle - Don't walk away from the saucepan while the latte is heating. The cashew milk can foam up surprisingly quickly if it gets too hot, so keep it over low to medium heat and don't let it boil.
Froth after heating - I prefer to froth the latte after removing it from the heat. About 30 seconds with a handheld milk frother gives it a creamy, lightly foamy finish.
Add a floral garnish - I like to finish this latte with a few edible rose petals. I find that their delicate floral aroma complements the nutty, vanilla-like notes of the pandan, and they add a beautiful contrast to its pale green color.

More Vegan Drink Recipes

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Recipe

Pandan Cashew Milk Latte

Author: Emily Miller

This vegan Pandan Cashew Milk Latte is creamy, soothing, and subtly fragrant with pandan, cinnamon, and vanilla. It's a cozy caffeine-free drink that's ready in about 10 minutes.

5 from 152 votes

Print Pin Rate

Course: Drinks

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: person

Calories: 93kcal

EQUIPMENT

INGREDIENTS

▢ 8 oz cashew milk or other plant-based milk
▢ 1 teaspoon pandan leaf powder
▢ ½ teaspoon ground cinnamon
▢ 1 tablespoon maple syrup
▢ ½ teaspoon vanilla extract
▢ 1 teaspoon edible dried rose petals optional, for garnish

INSTRUCTIONS

Pour the cashew milk into a small saucepan and warm over low to medium heat until steaming. Do not bring to a boil.
Sift the pandan powder and cinnamon through a fine-mesh strainer directly into the warm cashew milk. Whisk immediately to incorporate the powders, then whisk in the maple syrup and vanilla. Continue heating gently until warmed through.
Remove from the heat. If desired, froth for about 30 seconds with a handheld milk frother. Pour into a mug and garnish with edible rose petals.

NOTES

Prevent clumps: Sift the pandan powder and cinnamon through a fine-mesh strainer and whisk them into the warm milk right away for a smoother latte.
Watch the heat: Keep the milk over low to medium heat and don't let it boil; it can foam up quickly when it gets too hot.
Adjust the sweetness: Use more or less maple syrup according to your preference.
Plant-based milk: Cashew milk gives this latte a creamy texture and mild flavor. Other unsweetened plant-based milks can be used; try barista-style oat milk if you'd like an especially frothy latte.
Frothing: A handheld milk frother is optional, but about 30 seconds of frothing gives the latte a light, creamy foam.
Rose petals: Use edible, food-grade dried rose petals if adding the optional garnish.

NUTRITION

Serving: 1 servingCalories: 93 kcal

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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.