Cashew Coffee: Recipe for Creamy Frothy Coffee at Home
By Katie Gilliam
I had a problem. I love foam at the top of my coffee. Since I have become a home barista, I now refuse to pay someone to froth for me. So I bought one of those little stick frothers – you know the type – the ones that break after the second use. Then I bought another…and another. After three cheapies kicked the bucket (and one child almost lost an eye) I resigned myself to a life of totally tasty, yet froth-less, coffee drinking…until today.
My dear friend casually mentioned that she had been drinking cashew coffee. Since said friend and I have recently both fallen in love with the same high-powered blender, she suggested I make some for myself. I ignored her for several weeks, because everyone knows that nuts and creamy half-and-half are NOT the same thing, and let’s face it-I craft a perfect cup of coffee already…except for that nagging froth problem.
Well, I’m sure it had nothing to do with my friend’s suggestion, but raw cashews somehow ended up in my grocery cart today. As I was putting them away in the pantry I thought I would just, you know, humor her and try her little recipe, because even the best home baristas switch things up sometimes. It’s not like I’m wedded to my current recipe of 3 tablespoons of whole bean french roast in my porcelain dripper poured over my flowered mug with the big K containing 2 teaspoons of agave nectar and 2 tablespoons of organic half and half, drank piping hot while sitting in the pink chair looking out the third story window…but I digress.
The point is, I threw one piping hot cup of pour-over coffee into my high-speed blender with a handful of raw cashews with a tablespoon of agave nectar and a pinch of sea salt and bam-problem solved. Out comes the frothiest, creamiest, dreamiest cup of coffee I have ever tasted. Life changing. Probably should call my amazing friend and repent.
But now I have a new problem….how to run the incredibly loud high-speed blender at 4:30 A.M. without waking my seven children. Hmmmmm.
1 ½ cups piping hot pour over coffee (really any hot coffee will work, but this is my recommended method)
¼ cup raw cashews
1-2 T agave nectar (some like honey or maple syrup here, but I think the nectar gives it the best flavor)
Pinch of sea salt
Pour all ingredients in a high-speed blender and blend on low to combine. Then crank it up to high for a good 30 seconds. Pour into a flowered mug with a K on it, or whichever is your favorite, and enjoy!
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Katie holds an English degree from the United States Naval Academy. After graduation, she served on active duty as a Marine Corps intelligence officer for five years before departing the military to stay at home with her children full time. In addition to hanging out with her seven favorite little people, she is the co-owner of Coletti coffee with her husband Josh, which brings together her passions for drinking great coffee and ending human trafficking. She spends her “free” time coaching sports, mentoring young girls, running…oh, and drinking amazing coffee.