½ cup (75 g) raw cashews
1 cup (240 ml) hot water
1 ½ cups (360 ml) unsweetened almond milk
1 cup (276 ml) canned, full-fat coconut milk
4 to 6 Medjool dates, pitted
1 tsp vanilla extract
¼ tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp salt
Whole cloves, for garnish
In a small bowl, soak the raw cashews in the hot water for at least 30 minutes. Drain.
Pour the soaked cashews, almond and coconut milks, dates, vanilla, cinnamon, cloves and salt into a high-speed blender and blend until creamy. You can strain it through cheesecloth if you like, but I love how creamy this drink is and didn’t bother straining. Serve cold with rum (if you like!) and garnish with whole cloves.
This can easily be made the night before and left in the fridge until you’re ready to serve it!