Cranberry Latte

Ingredients (Cranberry Syrup):
100 g fresh cranberries
2 pitted medjool dates (softened)
1/2 squeezed lemon
1/2 cup water
Optional: 1 tsp vanilla extract

Ingredients (Cranberry Latte):
300 ml homemade almondmilk (made with Almond Cow)
2 tbsp cranberry syrup

Method:
In a small bowl pour hot water over medjool dates and let sit for about 10 minutes.

While dates are soaking, heat cranberries with lemon juice, water and vanilla extract in a small pan over low heat. Once dates are soft enough, squeeze out any excess liquid and add to the cranberries. Stir well and simmer over low heat for about 5-10 minutes until cranberries have softened. Add cranberry date mixture into a food processor or blender and mix until smooth. Add more water if consistency is too thick. Store cranberry syrup in fridge for up to 4 days.

For the Cranberry Latte add two tablespoons of cranberry syrup into a glass. Heat up the almond milk and pour over cranberry syrup. Mix well and enjoy.