Christmas Spiced Cashew Milk
This dairy free Christmas spiced cashew milk is a mug of heaven on a chilly winters day. We love having this with a warm Mince pie, a thick slice of Yule Log or even just a plate of Jammy biscuits. This Christmas spiced milk is also so delicious warm with an extra sprinkle of cinnamon. You can also add it to your coffee to make a festive spiced latte. One of our favourite things about this recipe is that it is simple, easy and very child friendly. This recipe is perfect for your little ones to get involved without them having lots of messy hands! We hope you love this warming recipe as much as we do.
Want to have a nibble with it?Find our mince pies recipe here.
Prep: 10 minutes
Total: 10 minutes
- 170g Cashews (soaked overnight or for a minimum of 4 hours),4 Medjool dates,1 tsp Cinnamon,1tsp Mixed Spice,1000ml Filtered water,2 Tbsp Maple syrup (optional)
Spiced Cashew Milk
Soak the cashews overnight, or for a minimum of 4 hours. Add these to the blender with the water and blend until a creamy cashew milk forms. This will have some cashew pulp in.
At this stage, add in the cinnamon and mixed spice and blend again. If you would like it be sweeter, add in the maple syrup.
Taking a muslin cloth or nut milk bag place this over a bowl or jug. Pour the cashew milk through the bag and then squeeze until all of the liquid has come through and you are only left with pulp.
Drink this straight away or it will keep in an airtight container for up to a week.
Top tip: With the cashew pulp, you can dry this on a low heat in the oven or use it for a delicious cheesecake!