08 December 2012

hot spiced cashew milk

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I will admit it.  I can get myself kind of worked up sometimes.  This particular day included driving around, doing some Christmas shopping, and listening to pop country radio.  I know... what?  This is a true glimpse into my life.

Anyhow, they kept playing tear-jerker after tear-jerker. Tis the season, I suppose.  As much as I should have just changed the channel, I couldn't.  I mean, sometimes a girl's just gotta cry in the car.   Besides, I had to do something while my cashews were soaking.

This hot spiced cashew milk is so indulgent tasting.  It's the sweetest & warmest rice pudding-eggnog- rum drink in the world, BUT is gluten-free, vegan, and doesn't have any sugar.

I made a double batch and drank some at night with rum and some the next day without.  Fun then health. Win then win. Cashews are good for you.

Recipe for Hot Spiced Cashew Milk  from Gormande in the Kitchen

1/4 cup organic cashews soaked in water in fridge for at least 8 hours
1/2 cup unsweetened shredded coconut
1 large soft medjool date (pit removed)
1/2 inch piece fresh ginger, peeled and grated
1 tsp cinnamon
2 cups hot water
1 oz dark rum
Grated nutmeg or more cinnamon for garnish

Drain and rinse cashews before putting in food processor or blender (or vitamix if you're really cool) with all of the ingredients except the rum.  Process for 2 minutes on high until steamy and frothy.  Strain through fine mesh, pressing the pulp with a spoon to get all of the liquid.  Stir in rum and garnish with cinnamon.

1 comment:

  1. This looks delicious! I think I'm going to give this a try tomorrow morning...minus the rum so I can get a few things accomplished! :)


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