Ingredients

Directions

1. In a small bowl pour hot water over medjool dates and let sit for about 10 minutes.
2. While dates are soaking, heat cranberries with lemon juice, water and vanilla extract in a small pan over low heat.
3. 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.
4. Add cranberry date mixture into a food processor or blender and mix until smooth. Add more water if consistency is too thick.
5. Store cranberry syrup in fridge for up to 4 days.
6. 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!