It’s really no secret that I love the coffee-cashew-cinnamon combo. Cashew milk was the answer to my prayers when I began my quest to eat less dairy. Naturally, when I came across BluePrint’s Coffee Cashew in Whole Foods I just had to try it. At over $10 for one bottle it was quite a splurge, but I was immediately OBSESSED after one sip. It’s heaven in a bottle…really. I was determined to replicate the deliciously creamy coffee treat and thus began a week long quest. I’ve experimented with making nut milk before, so that part I had down pat. However I could not, for the life of me, get the coffee to cashew ratio down. It just wasn’t working for me. That is until I was watching a Philosophie Mama (LOVE her) recipe on YouTube, and discovered Trader Joe’s Cold Brew Coffee Concentrate. The final touches on this heavenly morning pick me up are agave, cinnamon and fresh vanilla specks from a real vanilla bean! I tend to have my morning coffee first thing and then wait until later on to have breakfast, so the extra sustenance from my homemade cashew milk is perfect! This drink gets my mind moving, my metabolism working and keeps me satisfied until I’m ready to eat breakfast.
Copycat BluePrint Cashew Coffee
1/2 cup raw cashews (soaked overnight in a bowl of water)
2 cups cold water
3/4 cup cold brew coffee (I used Trader Joe’s Coffee Concentrate)
1 1/2 tsp cinnamon
1/2 vanilla bean, split, seeds scraped and bean discarded
2 tbsp agave nectar
1. Strain water from soaking cashews and add to a nutribullet or high speed blender.
2. Top with 2 cups cold water and blend until a smooth, cashew milk forms.
3. Add coffee, cinnamon, vanilla beans and agave.
4. Blend until smooth.
Notes: This recipe makes 2 servings, enough to fill 2 small mason jars. Can be stored in the fridge to enjoy your second batch the following day. Shake before serving as coffee and cashew milk may separate.