Make it: Cashew Milk!

So, making cashew milk is my latest obsession. Now, I've never been one to drink a glass of milk... I just can't do it (even soy or almond milk) so when I made this and couldn't stop gulping it down I knew I hit the jackpot of milks (weird phrase..). It's over the top creamy but not thick in a gross way, it tastes like heaven and is amazing added into oatmeal or on top of cereal.
Mine and Beck's favorite breakfast lately is bran flakes with this on top. We're a simple folk I suppose but it's like dessert or something!

It's super easy to make and is loaded with protein and healthy fats. Have you ever tried cashew milk? If you haven't, try this!

Cashew Milk

1.5 cups raw, unsalted cashews, soaked and rinsed (soak the cashews in water for 2-4 hours before)
3 cups filtered water
1-2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
1/2 teaspoon ground cinnamon and nutmeg

1. Combine all of the ingredients in the order listed into a high-speed blender 

2. Starting on the lowest setting and working all the way to the highest setting blend the ingredients for 2 minutes. 

*If you're not using a vitamix or something similar, you'll want to add a minute to the blending time and strain through a fine mesh strainer and cheesecloth. 

I usually stick in in the fridge right away and drink within a couple a days. You can also heat it up and drink it warm. 

Lavender latte (with homemade syrup)

I sorta kinda like lavender a whole lot. If there is something on any menu with lavender, chances are I'll be getting it... lemonade, cookies, ice cream, chocolate, ect. But lavender lattes are probably my favorite. I don't order lattes very often at coffee shops (hello, that gets expensive) and most of the time the lavender is too subtle so I had been meaning to make my own lavender syrup for over a year and I just finally got around to it. It's perfect in a latte (or your regular coffee/cream) and I'm also looking forward to using it to make a lavender hot chocolate for the christmas season.

To make the syrup:
Mix equal parts sugar and water in a pot over medium heat until sugar has dissolved (I used 1 cup each). Add in 3 tablespoons dried lavender and simmer for one minute. Remove from heat and let steep for 30-60 minutes, depending on how strong you want the flavor. I think I did mine for about 45 minutes. Strain the buds out using a fine mesh strainer or cheesecloth. Store the syrup in the refrigerator for up to a month.

To make a latte with the syrup:
Heat up 1/2-3/4cup of milk and a tablespoon of lavender syrup and whisk until frothy. I poured the milk over a double aeropress "shot" and topped with the milky foam. It's not high class but it does the job perfectly!