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Cashew Coconut Caramel Latte

  • Prep Time: 1 hr
  • Cook Time: -
  • Total Time: 1 hr
  • Yield: about 48 oz


Caramel sauce

1 13-oz can full-fat coconut milk without thickeners, refrigerated overnight

½ cup coconut sugar

¼ tsp salt


Cashew milk

1 cup raw, unsalted cashews

3 cups water

2 tsp vanilla extract


Cold brew (or use 12-14 oz store bought cold brew concentrate)

3 oz coffee, medium-coarse ground

20 oz water



PREPARE the cold brew:

WARM water to just below a boil. 

ADD ground coffee to a medium-sized glass bowl.

POUR 6 ounces of hot water over the coffee and stir for 30-40 seconds until combined.

ADD 14 ounces of cold water immediately after and stir.

COVER with a towel and refrigerate for 14-18 hours.

MIX well and strain through a nut milk bag or coffee filter.


PREPARE the caramel sauce:

OPEN the can of coconut milk and scoop out the separated milk fat from the water.

ADD coconut milk fat,  ¼ cup coconut water from the can, coconut sugar, and salt to a medium-sized saucepan. 

WHISK together and boil over medium-high heat for 5 minutes, stirring occasionally to prevent from burning. 

REDUCE the heat to medium-low and continue cooking for another 2 minutes, stirring occasionally.

REMOVE from heat and transfer the caramel to a glass jar to cool


PREPARE the cashew milk:

SOAK cashews in water for 3 hours.

STRAIN AND RINSE the cashews and add cashews and 3 cups of fresh water to a blender.

BLEND on high speed until smooth, about 2 minutes.

TRANSFER the mixture to a nut milk bag and use your hands to squeeze out the milk from the fiber.

PREPARE the caramel latte:

ADD ½-¾ cup caramel sauce and vanilla extract to the cashew milk and stir until dissolved

ADD cold brew concentrate and mix. 

HEAT on the stove to 140-150º and froth with an electric frother or blender. If you have an espresso machine, you could heat up and froth with the steamer. 

ENJOY hot with Simple Mills Creamy Peanut Butter Nut Butter Stuffed Sandwich Cookies



This beverage is best enjoyed hot. The coconut fat separates from the milk and hardens when cold. Store extra Cashew Coconut Caramel latte in glass jars or jugs with an airtight seal in the refrigerator. Be sure to shake well before warming up, the milk tends to separate. It will keep for up to 4 days.