3 cups water
1 cup cashew peices
1/2 cup coconut sugar
1/4 cup maple syrup
1 tsp vanilla extract
1/2 dropper hazelnut stevia

Add all ingredients to blender jar. Blend on high for 2 minutes.

I use a high speed blender, so I don’t need to strain it. If you use an inexpensive blender you may want to strain it before use. It will be really frothy at first (perfect for a latte!), but will settle over time. This creamer will separate in the refrigerator because it has no emulsifiers or hydrogenation to keep it together…that’s a good thing! Shake before pouring and you’re all set!

I make a batch every 5 days or so. It only takes a couple minutes once you’ve made it a couple times! You may want to make a half batch if you don’t drink a lot of coffee or only have one person drinking coffee in your house.  I buy a lot of these ingredients in bulk from Azure Standard or Costco to save money!  <3

Stainless steel cups: http://amzn.to/2yfvk7A
Stainless steel straws: http://amzn.to/2xRa9HL

Options:
If you prefer dairy you could substitute the cashews and water with half and half. Instead of coconut sugar you could use sucanat, pure cane sugar, or more maple syrup. You could try almond extract instead of vanilla or try english toffee or vanilla creme stevia. The possibilities are endless! You could even add a spoonful of canned plain pumpkin and your favorite spices such as cinnamon, nutmeg, or allspice to make a pumpkin spice latte! I’d love to see what you come up with! Tag me on instagram, facebook, or twitter! <3

This video is not sponsored. Some links are affiliates, but that doesn’t change the price for you. Thanks for supporting my page! <3