As I recently announced on my Instagram account, after two years of being somewhat of a nomad, I am now officially based in Brooklyn, New York. I fell in love with this city right after leaving Brussels in 2014, but until last month only ever stayed here temporarily. I must admit that finally having my own kitchen and apartment again feels amazing. Since I won’t be moving around as much anymore, I’ll finally have time to share a lot more on the blog from now on, so stay tuned!
During the last couple of weeks, I’ve been exploring and enjoying my new neighborhood while trying to find ways to cope with the current heat wave. My favorite remedy? Homemade Iced Lattes. As those of you who’ve been following me for a while may know, I’m all about making veganism more accessible and less “scary”. Part of that includes veganizing traditionally non vegan foods and beverages to show people that you can still enjoy all the same things, but with a little twist. In order to veganize the traditional Iced latte, you simply need to choose your plant-based milk of choice to replace the cow’s milk. Some of my favorite alternatives include soy, coconut, oat, almond and cashew milk, which I’ve been obsessed with this summer! You can buy cashew milk in stores or easily make your own using a blender and a nut milk bag. Many coffee shops also use artificial sweeteners, syrups or sugar in their beverages, which can technically be vegan (not everyone knows this, but sugar isn’t always vegan – some refined sugar is processed with animal bone char, so try to opt for organic sugar whenever possible), but I prefer to use less refined and more natural sweeteners that are much healthier.
1 1/2 cups brewed coffee (hot)
1 cup cashew milk
1-3 pitted medjool dates (depending on how sweet you like it, I personally used 3)
3 large ice cubes
1/2 tsp vanilla extract or vanilla bean powder
Extra ice cubes (as many as your heart desires!)
Blend all ingredients (except for the extra ice cubes) in a blender until smooth.
Fill a large mason jar with the extra ice cubes and add the iced latte.
Cashew milk is my personal preference, but feel free to use whichever plant-based milk you like most. Just know that you’ll get the best consistency with cashew or soy milk. I’ve found that almond milk, while great in smoothies, isn’t ideal in coffee based beverages.
If you don’t have medjool dates or your blender isn’t the best, you can use 2 tsp of maple syrup instead. Tip: if you soak your medjool dates beforehand, they’ll be easier to blend!