Today we’re putting cashews in our coffee and not feeling remotely weird about it.
Who’s with me?
Creamy, buttery, relatively neutral-tasting cashews turn regular old coffee into a creamy, frothy, dreamy cup of breakfast goodness.
Lately I’ve been loving starting my days with a warm mug full of something creamy and filling. Not so filling that it counts as a whole meal, but filling enough that I don’t get hungry for breakfast for a few hours. Something to stave off my early morning hunger that still leaves room to actually eat breakfast, since breakfast foods are my favorite.
Sort of like a breakfast appetizer, if you will.
I just sit at my desk with a mug of creamy goodness while I read emails, make a to-do list for the day, and generally get my life in order.
Some days that drink is a Vanilla Turmeric Latte or Coconut Oil Hot Chocolate, other days it’s a matcha or chai tea latte, but on most days, it involves tossing a handful of cashews into the blender with whatever hot liquid I’ve chosen, adding a pinch of salt and a drizzle of maple syrup- maybe a few spices, maybe not- and blending it all up until I’ve reached creamy bliss.
It might seem a little strange to put nuts into the blender with your coffee, but hear me out:
If you were making cashew milk, you’d blend cashews with water and then strain out any little bits of remaining cashews to yield a silky smooth milk. In this case, we cut out the middleman and just blend the cashews with hot coffee, which helps break down the cashews more quickly and, if you have a high powered blender (I have an old Vitamix), you don’t even need to worry about straining out little bits of nuts in your drink. Just blend, pour, and sip.
Since we’re using raw cashews, there’s little to no cashew flavor imparted in this drink, just creamy, smooth coffee bliss.
And if you are worried your blender can’t handle the cashews, you have a few options:
- Soak cashews overnight in cold water, then drain and use. Soaking will let them soften up and ensure your blender can puree them fully.
- Soak cashews in boiling water for 15+ minutes, or as long as it takes you to go through your morning routine. Then just drain, dump in the blender, and make coffee.
- Use cashew butter instead! You can make your own or buy a jar of it at the store, but either way, using cashew butter instead of whole nuts will make sure there’s no weird cashew texture in your coffee.
- Just blend all the ingredients, and pour through a fine mesh strainer into your mug. That way, even if your blender can’t fully pulverize the nuts, you won’t end up with any weird bits left behind in the bottom of your mug.
Other than cashews and coffee, I like to boost my morning drink with a pinch of salt, a tiny splash of vanilla, and, if I’m in the mood for a little sweetness, a little drizzle of maple syrup or honey . Some days I add a spoonful of coconut oil or ghee If I want it to be extra rich and filling, other days a pinch of cinnamon, cardamom, and ginger feels right.
I’ve even been known to make this drink with Dandy Blend– an instant chicory root and dandelion tea that works as a great coffee substitute- since I love coffee but am occasionally lazy and don’t feel like making it. Plus, I think life is more exciting with a little variety.
However you choose to jazz it up, I think this Creamy Cashew Coffee deserves a place in your kitchen this winter. It’s warm, slightly filling, and the perfect way to ease into the day.
If you make this recipe, let me know what you think! Leave a comment below, or take a picture and tag me on Instagram! I love seeing my recipes in your kitchen!
Creamy Cashew Coffee
Ingredients
- 8 ounces freshly brewed coffee
- 2 Tablespoons raw cashew pieces*
- 1/4 teaspoon vanilla extract
- a pinch of salt
- optional: a drizzle of maple syrup or honey for sweetness
Instructions
- 1. Put all ingredients into your blender and blend on high until nut are completely broken down and drink looks creamy (about 30 seconds). Pour into a mug and drink immediately.