Rise and shine, it’s Cashew Coffee time! A cup of this tastes like a treat because it’s so creamy you can’t even tell there’s no dairy in it.
Blending coffee with cashews has been my obsession when I was on the Whole30 a couple of months ago. I loved it so much I still drink it pretty often and alternate it with my iced cold brew. I saw this Cashew Coffee from Pinch of Yum’s site and I knew I needed it in my life. The secret is blending it really well in a high-speed blender until the cashews melt into the coffee to create a latte-like texture.
Forget about making a separate homemade creamer. Just pop a handful of cashews (no need to soak it!) in a blender together with hot coffee, a little bit of maple syrup (or honey) and any other mix-ins that you like then blend blend blend until you have a creamy, frothy elixir that’s guaranteed to give you life after that first sip.
Now it’s your turn to make a cup of Cashew Coffee. Here’s my own version for you to try!
Cashew Coffee
Ingredients
- 1 1/2 cup hot coffee
- 1/2 cup raw cashews
- 2 tsp maple syrup
optional mix-ins I love to add:
- Four Sigmatic mushroom elixirs or
- ground cinnamon or
- vanilla extract
Instructions
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Add all ingredients to a high-speed blender.
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Blend on low for 10 seconds.
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Increase to medium and blend for 15 seconds.
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Increase to high and blend for 15 seconds.
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Check to make sure the consistency is smooth and creamy.
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Blend for a few more seconds if it still looks chunky.
Recipe Notes
* omit the maple syrup to make it Whole30 or 21DSD friendly.
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