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Unbelievably Good Cashew Coffee #drink #nutrition

Unbelievably Good Cashew Coffee #drink #nutrition

The creamiest morning espresso you've at any point had! Made with just espresso, cashews, nectar, and ocean salt.

I have some fussbudget, on edge, zero chill propensities (wheeze) and caffeine exacerbates my cerebrum, worse. In the event that I am as of now a nervous individual, caffeine just takes the nervous ness higher than ever that ought not be humanly experienced. When I quit drinking espresso, or all the more precisely, swapped my default morning espresso for the incidental decaf latte or Americano or – get this – MORE WATER, I found that my general prosperity significantly leveled out. For those inexperienced with being continually in overdrive, leveling out is something to be thankful for. It means quiet. Ordinary. Eyes not swelling out of head, hair not remaining on end, life not turning uncontrollably wild.

So I do love great espresso. Huge fan here. Despite everything I attempt to avoid normal espresso for enormous picture health reasons, however I adore a profound, dim, somewhat smooth cup of decaf in the first part of the day. My two guidelines are that it must be great espresso, and it must be decaf.

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Unbelievably Good Cashew Coffee #drink #nutrition

INGREDIENTS

  • 1 serving of strongly brewed coffee (about 1 1/2 cups)
  • 1/4 cup cashews (roasted and unsalted is my favorite)
  • 1 tablespoon honey (more or less to taste)
  • a small pinch of coarse sea salt

INSTRUCTIONS

  1. Blend all ingredients for about 45 seconds in a high-powered blender. Start on a lower speed and gradually work your way up, ending with about 15 seconds on a very high speed to ensure smooth and creamy texture. Pour into a mug and enjoy, or chill for later (see notes)!

NOTES

  1. Notes about cold vs. hot cashew coffee: Cashews straight out the package should blend just fine with hot coffee (although if you’re particular, just give them an overnight soak). If you want to a COLD cashew coffee, you have two options.
  2. Option 1) Blend everything while the coffee is hot and then chill it overnight in a jar with a lid. It will separate, so just give it a good shake in the morning and pour over ice and you’ll be good to go.
  3. Option 2) Soak your cashews in water for a few hours and give them a good rinse. Now they should blend up nicely with cold coffee – either cold press or just chilled brewed coffee.
  4. I used very coarse flaked sea salt in this coffee, so just a word to the wise that it might not be best to put 1/2 teaspoon of regular table salt in the coffee! That will be way too salty. If using table salt, just start with a tiny pinch and taste and adjust from there.

For more detail : bit.ly/2EfJjtl

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