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Jar with homemade cashew coffee creamer with Mexican cinnamon

Cashew Coffee Creamer with Mexican Cinnamon

by Gemma Aguayo-Murphy
Take your morning coffee to a new level with this rich and creamy Cashew Coffee Creamer. Made with just four simple ingredients, including roasted cashews and sweet, toasted Mexican cinnamon, this dairy-free creamer adds a velvety texture and warm, nutty flavor to every sip. The process is simple, and the result rivals half and half—only better, because it's homemade, nourishing, and incredibly delicious.
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Cook Time 15 minutes
Soaking Time 20 minutes
Total Time 35 minutes
Course Drinks
Cuisine Mexican
Servings 2 cups
Calories 49 kcal

Equipment

Ingredients
  

  • 1 cup raw, unsalted, whole cashews
  • 2-3 cups boiling water
  • ½ Ceylon cinnamon stick (also known as Mexican canela)
  • 1 pinch of salt Himalayan, Kosher or flaky
  • 1 cup filtered water (plus more if needed)
  • ½ teaspoon vanilla extract (optional)
  • 1 tablespoon maple syrup (optional) or other sweetener

Instructions
 

  • Preheat oven to 325ºF.
  • Place one cup of cashews on a rimmed cookie sheet. Roast in the oven for 10 minutes, tossing halfway through.
  • Place the cashews in a bowl or small pot. Cover the cashews with boiling water and soak for 20 minutes.
  • Meanwhile toast half of a cinnamon stick in a medium pan over medium heat. Cinnamon sticks are potent so only half of a stick is enough to add lots of amazing flavor.
  • Stir often to keep the cinnamon stick from burning. Toast until fragrant, about 3 minutes. Set aside to cool.
  • Drain and rinse the cashews.
  • Add the cashews, cinnamon stick, 1 cup of filtered water, and salt to the blender. If using, also add ½ teaspoon of vanilla extract and 1 tablespoon of maple syrup.
  • Blend for 1-2 minutes until the cashews and cinnamon stick are completely broken down and everything is smooth and creamy. You may need to stop the blender and scrape down the sides and then continue blending.
  • Add in a couple more tablespoons of water if the creamer is too thick and blend again.
  • Taste and add more maple syrup if desired.
  • Serve in your favorite iced or hot coffee or black tea.
  • Store in the refrigerator in a jar with a lid or other air-tight container for up to 5 days.

Notes

  • If you prefer a sweeter creamer, you can add sweetener. I love the flavor of maple syrup, but I also recommend date syrup, agave syrup, or one pitted date.
  • See blog post for additional tips and variations.

Nutrition

Calories: 49kcalCarbohydrates: 2.8gProtein: 1.3gFat: 4gSaturated Fat: 0.8gSodium: 17mgPotassium: 49mgFiber: 0.3gSugar: 0.4gCalcium: 4mgIron: 1mg
Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!