Although cashew milk might not yet be as popular as it’s non-dairy nut milk cousin, almond milk, this tasty, nutritious milk is not only rich and creamy – it’s also packed with nutrients, making it a perfect way to start the day. The best bit? It goes great in coffee. No one wants to be messing around in the morning, so with that in mind, we’ve created two quick and simple recipes for a cashew milk cappuccino: one if you have an espresso maker, and one that only needs a blender!
What is Cappuccino?
Cappuccino is a type of coffee made with espresso (a small shot of strong black coffee) and milk, topped with foam. In Italy, where the drink originates, it is drunk only once a day, for breakfast. In the US, however, the rules are more relaxed and it is drunk throughout the day.
Did You Know…
The name cappuccino comes from cappuccio, the Italian word for hood. This is because the color of the coffee and milk mix is similar to the hoods worn by the Capuchin order of monks.
Cashew Milk Nutrition
The flavor of cashew milk is naturally sweeter and creamier than almond milk, with a milder taste. In fact, if you usually take sugar in your morning joe, try this cashew milk cappuccino without – you might find you don’t need it.
Studies show that cashews – and by extension cashew milk – are rich in zinc and antioxidants, which help to fight inflammation in the body. Cashew milk also packs in just as much vitamin D and calcium as dairy milk, with fewer calories.
Your Daily Boost
Daily Boost from PurePower is a great addition to your morning coffee: not only is the mocha flavor a perfect complement to the sweet nutty flavor of the cashew milk, but it also contains 9mg per serving of Performance CBD, which helps to support the body’s physiological system, promotes a sense of health and wellbeing, and restore harmony and balance.
Cashew Cappuccino Recipe
If you have a coffee machine and a milk steamer, making a cashew milk cappuccino is not very different from making a dairy milk cappuccino – the biggest difference comes from how you steam the milk. Because coffee is more acidic than cashew milk (and other plant milk), it can cause the milk to curdle if you’re not careful. While this isn’t harmful, it can be quite unappealing to have lumps appearing at the top of your coffee!
Two factors affect whether your milk will curdle: pH and temperature. Follow these tips when steaming cashew milk for your cappuccino:
- Steam the cashew milk. Don’t heat it above 130F (55C) – above this temperature, it will burn.
- Leave the steamed milk to stand for a minute while you prepare the espresso. This recipe works with a single or double shot, whichever you prefer.
- Add a small quantity of cold cashew milk into the cup (around a teaspoon), then add the espresso. This allows the pH to stabilize. Add two pumps of PurePower Daily Boost Mocha flavor at this stage too.
- Add the steamed cashew milk, pouring it slowly down the side of the cup to get that characteristic swirl.
- Serve immediately with a sprinkle of cinnamon on top, to taste.
If you don’t have an espresso machine at home, that doesn’t mean you can’t enjoy a cashew cappuccino. All you need for this recipe is a blender!
Makes 1 serving.
4 oz coffee, prepared in your usual way
2 tbsp raw cashews
2 pumps PurePower Daily Boost Mocha flavor
Optional: a few drops of vanilla extract and/or a drizzle of maple syrup
- Soak the cashews for 15 minutes in boiling water while you prepare the coffee.
- Put all the ingredients into your blender and blend on high until the nuts are completely blended and the drink looks creamy (this should take about 30 seconds).
- Pour into a mug – if you want an extra-smooth coffee, pass it through a sieve.
- Drink immediately or chill and save for later: this drink is delicious hot or cold.