Cashew Coffee: Recipe for Creamy Frothy Coffee at Home

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. [wprm-recipe id="1259"] Coletti Coffee Recipe for Creamy Cashew Coffee    ]]>