Chocolate Cashew Milk
1 cup raw, unsalted, whole cashews or broken cashew
3-4 cups water
1/4 cup finely chopped dark chocolate
2 teaspoons vanilla extract
1-2 Tablespoons cane syrup or sugar
1/4 teaspoon sea salt
1. Soak cashews in water on the counter for about four hours, but no longer than six.
2. Drain cashews and rinse until water runs clear (this step is important).
3. Melt dark chocolate in microwave for about 25 seconds and let cool slightly.
Pour into blender with drained cashews, salt, 1T syrup, chocolate and one cup water.
4. Start blending on a low speed and gradually increase the speed to high.
Blend until smooth.
5. Add water 1/2 cup at a time until the milk reaches a consistency of your taste. Taste
and adjust sweetening and salt to your liking.
Note: It will thicken further when cooled.
6. Store in an airtight container in the fridge for up to four days.
Iced Cashew Mocha
Shake cashew milk well. Pour equal parts chocolate cashew milk and coffee/espresso over
ice.
Stir well.
1 cup raw, unsalted, whole cashews or broken cashew
3-4 cups water
1/4 cup finely chopped dark chocolate
2 teaspoons vanilla extract
1-2 Tablespoons cane syrup or sugar
1/4 teaspoon sea salt
1. Soak cashews in water on the counter for about four hours, but no longer than six.
2. Drain cashews and rinse until water runs clear (this step is important).
3. Melt dark chocolate in microwave for about 25 seconds and let cool slightly.
Pour into blender with drained cashews, salt, 1T syrup, chocolate and one cup water.
4. Start blending on a low speed and gradually increase the speed to high.
Blend until smooth.
5. Add water 1/2 cup at a time until the milk reaches a consistency of your taste. Taste
and adjust sweetening and salt to your liking.
Note: It will thicken further when cooled.
6. Store in an airtight container in the fridge for up to four days.
Iced Cashew Mocha
Shake cashew milk well. Pour equal parts chocolate cashew milk and coffee/espresso over
ice.
Stir well.
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