How to Make Cashew Milk Coffee
Are you dairy-free?
Or maybe you’re just looking for a deliciously rich new way to enjoy your morning coffee?
This recipe for cashew milk coffee may be just the shake-up you’re after.
I have always personally considered cashews to be the “king of nuts”.
They have a smooth butteriness that is unmatched by any other, and they’re really good for you.
So do your health, and your taste buds a favor and try this recipe as soon as possible!
What you will need to follow this tutorial
While you may be tempted to simply buy a bottle of pre-made cashew milk to add to your morning cup of joe, I promise this recipe is well worth the additional effort. The creaminess derived from blending the whole cashews together with coffee is unparalleled.
This recipe calls for cold brew because by the time the blending process is complete, coffee that was initially hot will have cooled to a tepid lukewarm. That said, feel free to replace the cold brew with an equal amount of your favourite hot java and reheat the finished product on the stovetop. It will still be delicious.
If you don’t like maple syrup, or don’t have any on hand, feel free to substitute with any other liquid sweetener. Just don’t use solid white or brown sugar because it won’t dissolve properly in the cold liquid. Honey, agave nectar, or simple syrup are all great options.
Your step by step instructions
Step #1: Soak the cashews
Soaking is both the easiest and most time consuming part of the whole process. Put the cashews in a bowl, cover them with water and leave them in the fridge for at least 2 hours or, ideally, overnight.
This will soften them, making the blending process easier.
This is particularly important if you’re using raw cashews as roasted cashews have already been softened by the heating process. It is also more important for those using lower powered blenders.
Step #2: Drain the cashews and blend with coffee
Using a sieve (or your hand) strain the water from the cashews and put them in the blender.
Add a half cup of the coffee and blend to a paste.
Adding the liquid in small portions is the easiest way to ensure that you end up with a smooth paste rather than a liquid full of small nut chunks.
Once you have a smooth paste, add the rest of the cold brew a half cup at a time.
Step #3: Add the maple syrup, vanilla, cinnamon and salt. Keep blending.
Add the remaining ingredients and continue to blend.
There is no such thing as over-blending in this case, the mixture is just getting creamier, frothier, and more delicious.
Feel free to stop and take a taste during this stage. You may want to add more salt or sweetener to find the right balance to suit your taste.
Adding a pinch of salt won’t make your coffee “salty”, but will serve to brighten and highlight the sweet flavours already present. Don’t knock it till you try it!
Step #4: Enjoy
Pour the drink into a chilled glass and enjoy!
If you were blending for a very long time, it may have warmed up a little. In this case, pop it in the fridge for 30 minutes to chill it to perfection.
Alternatively, if you’d prefer a hot coffee, you can warm the drink on the stovetop.
Just be careful to heat it gently so you don’t impart any burnt flavor to the coffee.
You can make multiple servings of cashew milk coffee at a time. Put any leftovers in a sealed jar in the fridge where it will easily keep for a week. When you want to drink another serving, just give it a quick shake to redistribute the cashew milk before pouring into a glass.
I hope you consider this tutorial the next time you’re hankering for a new and healthy twist to your morning coffee.
This creamy cashew milk coffee is not only great for those on dairy-free diets, but completely delicious in its own right.
If you enjoy the buttery richness of cashews, the smooth mouthfeel of cold brew, and a little jolt of caffeine and sugar to jumpstart your day, this is just the recipe for you!
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