Description
A vegan shortbread cookie latte, topped with coconut whip and actual cookies! A dream come true!
Ingredients
- 1 cup brewed coffee, cooled slightly
- 1/2 cup oat milk or nondairy milk of choice
- 2 tsp vanilla extract
- 1 tbsp cashew butter
- Coconut whipped cream for topping
- Shortbread cookies for topping
Instructions
- In a blender, combine the brewed coffee, oat milk, vanilla extract and cashew butter. Blend for 1 minute on medium/high speed until smooth and silky.
- Pour into a small pot and heat on the stove for 2 minutes, until hot. Pour into your favourite mugs and top with coconut whipped cream and crumbled shortbread cookie. Enjoy!