Iced Cashew Mocha

1. 1

   Soak cashews in water on the counter for about four hours, but no longer than six.

2. 2

   Drain cashews and rinse until water runs clear (this step is super important).

3. 3

   Melt chocolate and let cool slightly. Pour into blender with drained cashews, salt, 1T syrup, chocolate and one cup water.

4. 4

   Start blending on a low speed and gradually turn it up to high. Blend until smooth.

5. 5

   Add water 1/2 cup at a time until the milk reaches a consistency that tickles your fancy. Taste and adjust sweetening and salt to your liking. Remember that it will thicken more once cooled.

6. 6

   Store in an airtight container in the fridge for up to four days.

7. 7

   To make drink: shake cashew milk well. Pour equal parts chocolate cashew milk and coffee/espresso over ice. Stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.