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Beverages

Warm Spiced Cashew Coconut Milk

By Chef Sylvie
RECIPE QUICK FACTS
Gluten Free, Grain Free, Paleo, Vegan, and Vegetarian
SERVING SIZE: 2
PREP TIME: 10 min
TOTAL TIME: 10 min

A creamy and warming cashew and coconut spiced milk.

On a cool day, curl up with a creamy and warming cup of cashew and coconut spiced milk. This comforting drink is made with fresh ginger cinnamon and vanilla.

Ingredients:

  • ¼ cup/ 28g organic cashews (soaked in water for 8 hours or overnight in fridge)
  • ½ cup / 40g unsweetened shredded coconut
  • 1-2 large soft medjool date (pits removed)
  • 1/2-inch piece of fresh ginger, peeled and grated
  • 1 tsp. good quality cinnamon
  • 1 tsp. vanilla extract or half a vanilla bean scraped
  • 2 cups/ 480ml hot water
  • Grated nutmeg to garnish

Instructions:

  1. Rinse the cashews and add to blender along with unsweetened shredded coconut, medjool dates, ginger, cinnamon, vanilla and hot water.
  2. Blend in a high speed blender for about 2 minutes, until frothy and steaming.
  3. Strain through a fine mesh sieve into a large bowl and press on the solids to extract as much milk as possible.
  4. Pour into mugs and garnish with nutmeg if desired.

This recipe originally appeared on Gourmande in the Kitchen.

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