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Creamy Cashew Iced Coffee

| HANDS-ON TIME: 5 min | TOTAL TIME: 5 min, plus overnight soaking

YIELD: 3 to 4 servings | | OPTION:

Oh my goodness, this iced coffee. I’m all about a steaming cuppa Joe, and

typically, iced coffee doesn’t really do it for me, unless it’s my Creamy

Cashew Iced Coffee! Some days (or moods) are just too warm for a hot

brew, but I still want my java to taste special and decadent. Blending

soaked cashews and a splash of vanilla extract into your almond milk

does just that. Cold-brew ice cubes keep your coffee cool while you sip on

it throughout the morning, and they also allow you to adjust the caffeine

intake to your preference. If you’re not an iced coffee person, you can still

enjoy the cashew and almond milk mixture as a homemade creamer, or

you can add a handful of frozen berries as your “ice cubes” for a beautiful,

refreshing alternative.

1½ cups cold-brew coffee

½ cup raw cashews

3½ cups unsweetened

almond milk

3 tablespoons maple syrup

( sub stevia drops,

to taste—I use 20)

1 teaspoon vanilla extract

Pinch sea salt (optional)

The Night Before: Pour cold-brew coffee into ice cube trays. (I use 1-inch

square ice cube molds.) Use the long-soak method to soak cashews

overnight (see page 44).

The Next Morning: Drain and rinse cashews, and place in a high-

powered blender along with almond milk, maple syrup, vanilla, and salt,

if using. Blend until smooth.

Place as many coffee ice cubes as you like in a glass, then top with

almond milk mixture, and stir for 30 seconds. (I like to let it sit for 5

minutes or so before enjoying to allow the ice cubes to melt a bit.)

Alternatively, you can combine a few ice cubes and approximately one-

third of the almond milk mixture in a blender, and blend until creamy.

Leftovers will keep in the refrigerator for 4 days, but you might need to

give it a stir before using.

Ideas for

LEFTOVER COLD-BREW

COFFEE

Use leftovers to make

Chewy Peanut Butter Latte Oats

(page 93) or Grain-Free Java

Pecan Pie (page 310).