Pandan Cashew Milk Latte
Servings: 1 person
Calories: 93kcal
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.
