Servings: 3 · Prep Time: 180 mins · Cooking Time: 1 mins
Total Time: 181 mins


If you are seeking an alternative to hot chocolate or a replacement for that fifth cup of coffee, then this creamy cashew and cinnamon milk might just fill that void. It is delightfully smooth with the warming spice of cinnamon. This is a drink that is perfect at any time of year, extremely low in carbs. Enjoy it warmed straight from the pan or served chilled over some ice for a refreshing summer drink.



  • cashew nuts (150g)
  • ground cinnamon (1 tsp)
  • water (750ml)
  • powdered sweetener (to taste)


Soak 150g cashew nuts in 2 cups water and cover for at least 8 hours beforehand (I always allow at least 12).
Drain the water and place cashews in to a blender- you will notice that they have swollen considerably.
Place 750ml filtered water, cinnamon and sweetener and blitz until smooth and creamy.
Pour into sealed pint bottles and store in the fridge for up to 4 days.
If you want to drink it warmed then slowly warm on the hob in a small pan.


This recipe makes almost two pints so you can keep it chilled in the fridge for up to 4 days- if you don't drink it all at once.