Don’t let making homemade creamer intimidate you! Once you get going, you’ll find that it’s quite easy. I make this Cardamom Infused Coconut Cashew Creamer from only 4 ingredients and it is perfect for hot or cold coffee. A bottle of it will last you about a week, perfect for your afternoon pick-me-up iced lattes!
This is one of those recipes that I’ve made a variation of for years now. I just love making my own homemade creamers and milks! Mylk? Malk? Whatevs.
So, lately I’ve been buying coffee out way too much. Like, it went from a once a month treat…to a once a week treat…to a “hey, we are driving by a Starbucks again, let’s do it!” everyday treat! I don’t know how it happened, but it definitely just snowballed.
I love driving by Starbucks or our local coffee shop after Canaan and I finish our morning stroller bootcamp workout. It’s just become a little tradition. I need a pick-me-up, he needs to nap a little longer in the car, so I just let it become a habit. Unintentionally.
Anyways! My favorite is from our local coffee house and it’s their iced almond milk cardamom latte. It is sooooo dang good. This is the same place that inspired me to make and binge on these Chocolate Peanut Butter Bars. Yeah, good shit.
My solution is to challenge myself to drink up at home. It is so hard, but with a good Cardamom Infused Coconut Cashew Creamer, it’s a little easier.
I like to use my Nespresso machine and do a couple shots over ice OR I just use some of my leftover morning coffee over ice. Then I cream it up.
The mix of coconut and cashews not only tastes amazing but it results in a CREAMY creamer. Like, the best. Period. And the dates are used because they naturally sweeten the creamer. Trust, it’s fab.
I’ve made this the cold and the hot way. As in, I’ve soaked the cashews, coconut, cardamom and dates in cold water, overnight in the fridge AND I’ve done it by just boiling water and soaking everything on the counter for an hour. They both work. I have zero patience, so I’m going with the hot method in the directions.
Another note: you end up with this crumbly cashew/coconut stuff after you’ve squeezed out all of the milk. You can make cookies with it, put it in granola, use it in banana bread or even porridge…just freeze it if you can’t use it right away. No waste.
I hope you try this coffee creamer! It has changed my coffee game and actually gets me excited to have coffee at home. And that saves me money, and that makes me happy…so this creamer equals happiness. Period. Cheers!
- ½ cup raw cashews
- ½ cup unsweetened coconut flakes
- 2 medjool dates
- 1 tsp. green cardamom pods
- Place the cashews, coconut flakes, dates (pitted!) and cardamom pods in a glass bowl. Boil a few cups of filtered water and pour over the nuts until covered by an inch or so of water. Let soak for an hour on your countertop.
- Strain the nuts with a mesh sieve, do not rinse. Pick through them and fish out the cardamom pods and toss those out (you’re done with them now).
- Place the coconut/nuts/dates in a high powered blender, like a Vitamix, along with 2 cups of cold filtered water. Blend for 30 seconds, or until there are no large chunks and it is looking milky and smooth-ish.
- Over a glass bowl (or a Pyrex 4-cup measuring cup with a spout), place your mesh sieve and a layer of muslin (you can use several layers of cheesecloth, a muslin towel, a bread towel, or a nut milk bag) making sure you have a lot overhanging all sides so you can gather it up. Pour the mixture into the muslin/sieve, scraping out everything from the blender.
- Carefully gather the sides of the muslin, creating a pouch, and squeeze all of the milk out (it will get squeezed, filtering down through the sieve then into the bowl). You’ll want to really squeeze hard and wring it out, getting ALL of the milk out.
- Transfer your milk to a pourable container with a lid and into the fridge! You can save the remnants from the nuts/coconut and use it in cookies/banana bread/smoothies/porridge. Use your creamer for a perfect glass of iced coffee or a hot latte!
- Keep in the fridge in a tightly closed container for up to a week. Shake before each use.