Snickerdoodle cashew coffee

I love coffee.  Like love, love, love it!  I'm not "addicted," I don't crave it, but I really like it.  I can go days without it, and while I'll be yawning in my patient's faces throughout the afternoon, I don't get headaches, and even recently switched to half-caf Americanos without any ill effects.  But I do LOVE the taste.  So yummy!

So when I came across this recipe for Snickerdoodle Cashew Coffee, I decided I had to try it.  I already put cinnamon and cashew milk in my coffee, so I figured it wasn't a huge change from my normal drink, but something told me I had to try it.  And since I'm not a pumpkin spice latte girl (I know, I know, what is wrong with me?!), I figured this might be a nice seasonal drink for me to try.  It did NOT disappoint!

And...I had all the ingredients on hand (I used salted cashew butter since that is what I had.  Shhh!).  I literally made this 10 minutes after I found the recipe!  I did doctor it up a little, though - no collagen peptides and skipped the cardamom, since it's not a spice that I particularly like.  I'm also pretty sure you could make this "pumpkin spice"-ified by adding pumpkin pie spice or subbing it for the cinnamon.  I'll leave that to you PSL girls (and guys) out there!

Snickerdoodle Cashew Coffee
Adapted from the Real Food Dietitians (click the link for the original recipe)
Serves 2, or one super huge caffeine fiend

Ingredients:

24 oz strongly brewed coffee (I made mine half-caf)
1 Tbsp coconut oil
2 Tbsp unsweetened, unsalted creamy cashew butter (I used salted).  Mine needed a little more for desired creaminess.
1/2 - 1 tsp ground cinnamon, or more to taste

Directions:

Place all ingredients in a blender (I used my immersion blender) and blend on high speed until frothy.
Pour into mugs and sprinkle with additional cinnamon, if desired.