Cashew, Cinnamon & Cardamom Milk

cashew milk

Cashew, Cinnamon & Cardamom Milk

This is so good that after I photographed it I polished off the lot! Yeah, that good. It went in one slurp! Actually, it’s even better after it has been in the fridge for a bit. Although, I obviously don’t have the will-power to leave it for that long without scoffing the lot!

Here’s what to do:

Place 1 cup of raw cashews in a bowl and cover with filtered water. Leave this to soak overnight. Next, rinse the soaked and softened cashews and put them in your NutriBullet with 3 fresh Cups of filtered water. Ps the NutriBullet is such a favourite toy of mine. I use it for making smoothies, bliss balls and a whole heap of other things. It’s powerful and so easy to use and clean. It usually gets used a couple of times daily.

Anyway, once you’ve blitzed the cashews in water then get a nut milk bag out and hold it open inside a bowl and pour the nut milk and pulp into the bag. Put the pulp to the side and use the smooth milk for this recipe. (You can use the pulp for other recipes and so pop it into the fridge).

Next scrape out 1 vanilla bean pod into the nut milk, place two dates (take out pips) in there too, 1/2 teaspoon each of cinnamon and cardamom, a handful of ice and blend. You can keep it creamy and thick as it is or add more filtered water and blitz. Now slurp it up in one go! Or put it in the fridge and have it deliciously cool if you have will-power.

  • Rachel is a healthy food recipe creator and wellbeing columnist for two magazines. She is a mum, marathoner, yoga teacher the director of the Inspired Health website.
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