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Ginger Spice Latte

Prep Time5 mins
Total Time5 mins
Servings: 1
Author: Lorie Yarro


  • 1 c unsweetened almond milk heated, unless your blender has the ability to heat as in soups
  • 1/4 c raw cashews
  • 2 medjool dates pitted
  • 1 in. piece ginger root skin removed
  • 1 tsp pure maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp vanilla extract
  • dash of sea salt


  • In a high powered blender, combine all ingredients.
  • Blend on high for about 2 minutes or until smooth, thick and creamy. (no cashew bits left.)
  • Serve immediately with a cinnamon stick or dash of cinnamon on top.