• Posted by Califia Suntree on April 10th, 2014, 9:05 AM

    20140410-090211.jpgFor coffee addicts like me who haven’t graduated to café negro, it’s the worst to realize late at night that you’ve run out of milk for the morning. Such was my situation last night, and I resolved that I’d have to just stir some ice cream into my coffee this morning (uh…darn). But then I recalled an interview with Dr. Andrew Weil that I’d recently heard on The Splendid Table, about milk alternatives, in which he says he favors cashew milk, made at home “in minutes.” I happened to have a cup of raw cashews in the cupboard, which I set to soaking. This morning, I simply blended the rinsed, drained cashews with 4 cups water, a pinch of salt and some vanilla, then strained it through very fine mesh into a pitcher. It really did take minutes, aside from the overnight soak (an important step as it leaches out any tannins and makes the protein and nutrients more accessible to our bodies). It doesn’t separate in my coffee like almond milk, and has a natural sweetness akin to milk. If you like a sweet creamer, it’s easy to tweak with agave or sugar. When I win the lottery, I’m going to try macadamia milk. But cashew is today’s hero.

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