A creamy dairy-free coffee with notes of cinnamon and vanilla.
Now with cooler weather and less hours of sunshine, it’s the perfect time to make a little pick-me-up beverage at home. This delicious (and healthy!) coffee gives you the caffeine kick you need to jump start your day. (Coffee addicts raise your hand! ;)) It’s incredibly creamy without any dairy, all due to the wonderful homemade cashew milk that is frothy and thick. You’d never believe that this tasty drink is actually vegan because it is so incredibly creamy!
It’s sort of ironic how I, of all people, am posting this recipe. First off, I am not a vegan. I am a vegetarian who enjoys vegan meals on a frequent basis. I try to skip the animals products regularly because I believe that it’s healthier for me. I am, however, unwilling to give up mascarpone and parmigiano-reggiano entirely. Nope sorry, don’t even try to take away my cheese! I am also not an avid coffee drinker. I drink coffee on a monthly or bimonthly basis. (I know, shocking!)
Because I so rarely drink coffee, the caffeine does wonders for me. After half a cup I feel like I am going to turn green, rip off my sweater and bust through the walls. It’s as though I could run a marathon- while writing an entire post- while on a bicycle. It hits me hard! It’s like a super high, which also has some side effects though. My hands get really shaky and I get a tad nervous. Last time I had a cup, I accidentally stuck my SD card into the cd slot which nearly gave me a heart attack. Fortunately I was able to retrieve it (and all the hundreds of photos I had just taken with it). So ya, whenever I drink coffee it comes with a risk.
I was willing to take that risk for this delicious creamy homemade coffee though. It’s that good! Plus I duct tapped my cd slot because I learn from my mistakes.
To make the cashew milk, you’ll need a high power blender. If you read my blog posts on a regular basis, you’ll know that I am a huge fan of the Vitamix. It’s incredibly reliant and very practical as I do not need to peel, soak or finely chop anything before blending. This saves quite some time and makes cooking a breeze. If you do not own a Vitamix or any other adjacent blender, you’ll need to pre-soak the cashews for about 4 hours, or even better the night before. This helps your blender pulverize the cashews without leaving behind a grainy texture.
To sweeten the cashew milk, we are using dates. They not only sweeten the milk but also thicken the milk and give it a beautiful beige color. To spice things up we are adding cinnamon as well as vanilla to the mix. For this recipe I use vanilla extract, but you can certainly use a vanilla bean instead.
Nut Milk Bag
It’s best to strain the cashew milk through a nut milk bag (or cheese cloth) to catch any grainy residue. If you do not have one, you can either leave this step out entirely (just make sure that your blender has done a sufficient job and the milk doesn’t taste grainy) or you can pour it through a very fine sieve. The sieve will not catch as much pulp as the nut milk bag does, but it does a sufficient job. I personally couldn’t detect any graininess after pouring the milk through a sieve.
The kind of coffee you use is entirely up to you. You can use a lungo intenso, espresso, ristretto or whatever you like, just make sure it’s strong. Less intense coffee kinds don’t provide enough coffee flavour and will just water the drink down. I prefer brands with 100% arabica beans for the best flavour.
The cinnamon cashew coffee can be enjoyed either hot or cold. For the chilled version, add ice cubes if you wish. (I currently prefer the chilled version, but that might change as we approach winter!) You can also garnish it with a cinnamon stick to give it a nice presentation.
P.S Don’t throw out those cinnamon sticks, they can be washed, dried and reused (eg. for an autumn stovetop potpourri!).
If you give the cinnamon cashew coffee a try, let me know in the comment section down below!
Cinnamon Cashew Coffee
- Total Time: 5 minutes
- Yield: 2 cups
- 500ml water (2 cups)
- 140g unsalted cashews* (1 cup)
- 10 dates, pitted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- pinch of salt
- strong hot coffee
- Combine all the ingredients, apart from the coffee, in a blender and blend on high until smooth. (If you don’t have a high power blender, soak the cashews in water overnight before blending.)
- Strain the milk through a nut milk bag or fine mesh strainer to remove any pulp.
- Pour desired amount into the hot coffee.
*You can use either raw or roasted.
Makes a little over 2 cups.
Store in an airtight container in the fridge for up to 3 days.