SmartPoints® value per serving
You can become your own barista, turning out frothy, healthier lattes at home. The key to the creamy foam topping is the blender, which whips lots of air into the hot coffee mixture. You can use an immersion blender, too, but you won’t get as much froth. Having trouble finding instant espresso powder? Look on the Mexican or Latin foods aisle for brands such as Café Bustelo or Medaglia Doro. We like the richness of cashew milk for this hot drink, but almond milk or macadamia milk would also be great.
Espresso, instant powder
Plain unsweetened almond milk
1 cup(s), or cashew milk
Hazelnut and chocolate spread
- In a small saucepan, heat water and espresso powder over medium-high heat until simmering, 3 to 4 minutes. Stir in cashew milk and cook until very warm but not boiling, about 1 minute.
- In a blender, combine hot coffee mixture and chocolate-hazelnut spread. Blend on high speed until very frothy, about 1 minute. Divide mixture evenly between 2 mugs.
- Serving size: about 1 scant cup