Vegan Biscochito Creamer
A biscochito latte is soo Albuquerque local coffee shop. Pinon Coffee has been famous for theirs for years, Castle Coffee rolled theirs out and it was delicious. Without throwing shade, I took it upon myself to make it a little bit better and for a fraction of the $5+ price tag. There are a couple of ways you can go about this one. 1. The One Cup Version (1 min)2. The Big Batch Version (3 min)3. The Extra Creamy Version (5 min)
Ingredients
The One Cup Version
- 2-4 drops anise extract
- 1/4 teaspoon vanilla extract
- 3 dashes cinnamon
- 1 your regular latte
The Big Batch Version
- 32 ounces vanilla flavored creamer
- 1 tablespoon cinnamon
- 1 tablespoon anise extract
The Extra Creamy Version
- 4 biscochito cookies
- 2 cups oat milk any milk will work
- 1 tablespoon soaked cashews
- 1 teaspoon vanilla extract
- 1/2 teaspoon anise extract
- 1 teaspoon cinnamon
Instructions
The One Cup Version
- Make your regular latte (coffee and milk).
- Stir in all ingredients.
- Froth and sprinkle with cinnamon.
The Big Batch Version
- Add all ingredients to the creamer box and shake well.
- Always shake before use, and add to coffee.
The Extra Creamy Version
- Steep old halved biscochitos and (presoaked) cashews in oat milk for 1-2 hours. Then add to blender.
- Add remaining ingredients to the blender, blend until there is no evidence of cookies or cashews.
- Enjoy as a cookie milk or with your morning coffee.
Notes
