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A mason jar glass filled with cashew cinnamon coffee and a cinnamon stick.

Cinnamon Cashew Coffee

  • Total Time: 5 minutes
  • Yield: 2 cups 1x


  • 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


  1. 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.)
  2. Strain the milk through a nut milk bag or fine mesh strainer to remove any pulp.
  3. 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.