Creamy Almond Coconut Cashew Coffee

Ingredients

• 45 g (⅓ cup)unsalted raw cashews, soaked in hot water for 15 minutes
• 236 ml (1 cup)unflavoured, unsweetened almond milk
• 2 teaspoonscoconut oil, melted
• 1 teaspoon, or to tastegood honey
• 236 ml (1 cup)brewed hot coffee

Instructions

1. 1

   Blend the mixture

   Put the soaked cashews, almond milk, melted coconut oil and honey in a blender. Blend until smooth.

2. 2

   Heat the milk

   Pour the mixture into a heatproof jug and microwave for 1 minute 30 seconds, until hot but not boiling. Stir.

3. 3

   Pour and serve

   Fill your favourite mug about two-thirds full with brewed coffee, then top it with the almond milk mixture.

What is almond coconut cashew coffee?

This is a homemade, creamy coffee drink in the style of an American coffee creamer, made by blending nuts and plant milk rather than using a ready-made creamer. The recipe combines hot coffee with a lightly sweetened almond milk mixture.

Soaked cashews help give the blend body, while a little coconut oil adds richness. Since there is no single traditional origin for this particular combination, think of it as a simple homemade take on creamy coffee.

Nutrition and macros by portion

The nutrition label shows one serving as written: 182 calories, 4g protein, 9g carbs, 0g fat.

The cashews and almond milk contribute most of the drink's carbohydrate and protein, while the coconut oil and cashews provide its fat. Pair a mug with a filling breakfast or snack, such as eggs or yoghurt with fruit, for a more balanced plate.

Why soak the cashews?

Soaked cashews: the 15-minute soak in hot water softens them so they blend more readily into the almond milk. Drain them before adding them to the blender.

Blending: run the blender until the mixture looks smooth, checking that there are no obvious gritty pieces of cashew left.

Getting the sweetness right

Honey: begin with the stated teaspoon, then adjust to taste if you prefer a sweeter drink. Blending it with the milk mixture helps distribute the sweetness evenly.

Coffee: the brewed coffee provides the drink's main roasted flavour, so choose a strength you enjoy. The milk blend softens its intensity without needing extra sweetener.

Heating without splitting

Microwave: heat the blend for 1 minute 30 seconds, as directed, until hot but not boiling. Microwave power can vary, so check the temperature before serving.

Stirring: give the warmed mixture a good stir before pouring, as the ingredients may settle or separate slightly while heating.

Building the mug

Coffee first: pour brewed coffee into the mug until it is about two-thirds full. This leaves room for the creamy mixture.

Milk blend: top up with the almond milk mixture and serve while hot. Pour steadily so the two components combine without overflowing.

Serving it cold

For a cold version, let the brewed coffee and blended milk mixture cool before combining them. Pour over ice if you like, and stir before drinking.

The recipe also pairs well with a simple breakfast or an afternoon snack; serve it in a glass for the chilled version.

Recipe notes & tips

• Soak the cashews in hot water for the full 15 minutes to help them blend smoothly.
• Drain the soaked cashews before adding them to the blender.
• Use melted coconut oil so it blends more evenly with the other ingredients.
• Blend until the mixture looks smooth before transferring it to the jug.
• Heat until hot but not boiling, then stir before pouring.
• Taste the mixture and adjust the honey to suit your preference.

Variations

• Chilled coffee: cool the brewed coffee and milk mixture, then serve over ice.
• Sweeter mug: add a little more honey to the blender mixture to taste.
• Stronger coffee: brew the coffee to your preferred strength before assembling the drink.
• Extra cinnamon: stir a pinch of ground cinnamon into the blended milk mixture.
• Dairy version: replace the almond milk with dairy milk if you prefer.

Common mistakes to avoid

• Skipping the soak: hard cashews can leave the blend gritty; soak them in hot water for 15 minutes.
• Blending briefly: visible cashew pieces affect the texture; continue blending until smooth.
• Using solid coconut oil: it may not blend evenly; melt it before adding.
• Boiling the mixture: excessive heat can affect its texture; stop when it is hot, not boiling.
• Filling the mug too far: there may be no room for the milk blend; add coffee only to about two-thirds full.

How to store

For the best texture, prepare and serve the drink fresh. If you need to hold the blended milk mixture briefly, cover and refrigerate it, then stir well and reheat gently until hot but not boiling; use within 2 days.

Frequently asked questions