Author Notes
Creamy homemade cashew milk makes this a thick and luxurious treat. —HMMessinger
Ingredients
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1 cup
raw, unsalted whole cashews
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3-4 cups
filtered water
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1/4 cup
finely chopped dark chocolate
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2 teaspoons
vanilla extract
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1-2 tablespoons
cane syrup
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1/4 teaspoon
sea salt
Directions
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Soak cashews in water on the counter for about four hours, but no longer than six.
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Drain cashews and rinse until water runs clear (this step is super important).
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Melt chocolate and let cool slightly. Pour into blender with drained cashews, salt, 1T syrup, chocolate and one cup water.
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Start blending on a low speed and gradually turn it up to high. Blend until smooth.
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Add water 1/2 cup at a time until the milk reaches a consistency that tickles your fancy. Taste and adjust sweetening and salt to your liking. Remember that it will thicken more once cooled.
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Store in an airtight container in the fridge for up to four days.
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To make drink: shake cashew milk well. Pour equal parts chocolate cashew milk and coffee/espresso over ice. Stir.
Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.
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