I drink cold brew all year long. But when I started Whole30, I gave it up for almost a week, because I didn’t think I could drink coffee without half&half and I didn’t like the taste of it with almond or coconut milk. This recipe for cashew milk was a game changer! Cold brew came back into my life, and later when the weather changed, I enjoyed cashew milk with hot coffee as well.
Cold Brew Coffee with Cashew Milk
Ingredients:
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1 cup finely ground coffee
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1/2 cup raw cashews
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Drop of lemon juice
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Pinch of kosher salt
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1 ½ -2 cups filtered water
Directions:
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Add coffee grounds to a standard coffee press. Fill with filtered water to the top and stir. Cover the press (do not press) and leave out at room temperature for 12-24 hours.
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Add cashews to a large glass jar, along with a drop of lemon. Cover with plenty of filtered water and soak for 2-4 hours.
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Drain cashews and rinse. Add cashews and a pinch of salt to a high-speed blender. Pour in 1 ½ cups of filtered water and blend until completely smooth. Thin out with extra filtered water, as needed and store in the refrigerator.
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Press the coffee and pour over ice. Add a splash of cashew milk and enjoy!