5 Ingredients or Fewer

Iced Cashew Mocha

April 21, 2014
0 Ratings
  • Makes about four cups
Author Notes

Creamy homemade cashew milk makes this a thick and luxurious treat. —HMMessinger

What You'll Need
  • 1 cup raw, unsalted whole cashews
  • 3-4 cups filtered water
  • 1/4 cup finely chopped dark chocolate
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons cane syrup
  • 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 super important).
  3. Melt chocolate 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 turn it up to high. Blend until smooth.
  5. 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.
  6. Store in an airtight container in the fridge for up to four days.
  7. To make drink: shake cashew milk well. Pour equal parts chocolate cashew milk and coffee/espresso over ice. Stir.

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Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.

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