Hot Spiced Cashew Coconut Milk | For a Cold Night

Hot Spiced Coconut Cashew Milk Recipe, spiced coconiut milk recipe, cashew coconut milk recipe, spiced milk recipe

I’ve always had a soft spot for hot beverages.  You’ll often find me with a hot cup of tea to keep my hands warm and ward off the cold weather.  Hot cocoa and warm milk are favorites of mine as well, helping to settle and cajole me to sleep at night.

The milks I drink most often these days however are nut and coconut milk as they are easier on my stomach.  But I still have a deep seated fidelity to the comforts that hot spiced milk of any kind can bring on a cold winter night.

Hot Spiced Coconut Cashew Milk Recipe, spiced coconiut milk recipe, cashew coconut milk recipe, spiced milk recipe

Hot milk has particularly soothing qualities that takes the chill out of my bones.  I slurp it slowly, my chilled fingers grasped tightly around a steaming mug of it.  My usual brew these days consists of a mixture of coconut and cashew milk with cinnamon and fresh ginger, and a bit of rum every once in a while for an extra shot of warmth.

Sometimes the most delightful comforts come out of the simplest of ingredients.  The lightly sweetened and rich coconut and cashew milk base showcases that winning flavor combination of cinnamon and ginger with a pleasant nose thanks to the addition of vanilla.

Smooth, rich, and creamy, it has just enough sweetness, but not nearly enough to be cloying.  (One large medjool date makes it plenty sweet for my taste but feel free to adjust to your own taste or use honey instead if you prefer.)  It has a soothing creaminess without it being overpoweringly rich.

Hot Spiced Coconut Cashew Milk Recipe, spiced coconiut milk recipe, cashew coconut milk recipe, spiced milk recipe

Spiced hot milk is extremely adaptable; you can use almonds or even macadamias instead of the cashews and a variety of different spices and sweeteners.  Whizzed quickly together in the blender, it gets frothy and enticingly smooth with a pale caramel color.  It’s also perfect for storing in the fridge and reheating as cravings strike.

This drink most certainly falls squarely in the “comfort” category.   Sip it, preferably in a comfy robe and slippers with a good book to keep you company.


Serves Serves 2

Hot Spiced Cashew Coconut Milk Recipe

10 minPrep Time

Save Recipe


  • ¼ cup/ 28g organic cashews (soaked 8 hours or overnight in fridge in water)
  • ½ cup / 40g unsweetened shredded coconut
  • 1 large soft medjool date (pit removed)
  • 1-inch piece of fresh ginger, peeled and grated
  • 1 tsp. good quality cinnamon
  • 1 tsp. vanilla extract or half a vanilla bean scraped
  • 2 cups/ 480ml hot water (not boiling)
  • 1 oz. dark rum (optional)
  • Grated nutmeg or more cinnamon, to garnish


  1. Rinse the cashews and add to blender along with unsweetened shredded coconut, medjool date, ginger, cinnamon and hot water.
  2. Blend in a high speed blender for about 2 minutes, until frothy and steaming.
  3. Strain through a fine mesh sieve into a large bowl and press on the solids to extract as much milk as possible.
  4. Stir in rum if using, then pour into mugs and garnish with nutmeg or cinnamon if desired.


Gluten Free, Grain Free, Vegetarian, Vegan, Paleo NOTE:You can double the recipe and store leftovers in the fridge and re-heat before serving.

* For other nut milk recipes see my: Chocolate Hazelnut Milk and Honey Cinnamon Cashew Milk


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  1. says

    This sounds wonderful Sylvie! I’m still yet to try nut milks….I really do need to try them as I keep hearing wonderful things. Your spiced version sounds especially tempting!

    And I know what you mean about warm drinks being comforting. I am always sipping on a cup of herbal or green tea. They are just so soothing.

  2. says

    I was just thinking of making something similar like this recipe! Now, your drink looks amazing & I just want to try it out right now!!

    Thanks so much for this tasty & original recipe! I also love hot home-made drinks! 🙂

  3. says

    This looks amazing – I’ve always enjoyed coconut milk, and have no yet had cashew milk (but love almond). Warm with spices sounds indulgent and perfect 🙂

  4. says

    I still haven’t tried making my own nut milk, but this recipe might just get me motivated. I even picked up some cashews the other day, so on my list to make! PS Today’s grey and gloomy So. Cal weather is the perfect opportunity for making this-We’ve been so spoiled by the gorgeous weather the past few days 🙂

  5. says

    This sounds like heaven. Cashew milk and coconut, what a great creamy combo. I like that you used the coconut instead of the canned milk. Lovely.

  6. says

    I feel warm and cozy just looking at these pictures. I am also a fan of hot drinks in the winter – morning, afternoon and evening with a cup of tea. I definitely want to try this milk.

  7. says

    This looks and sounds utterly divine – so soothing and sweet and creamy. I’ve not tried making my own nut milk yet but after reading several blog posts and recipes including them I definitely want to try. What a gorgeous combination of flavours.

  8. says

    Keep the coconut milk ideas coming, Sylvie! This one is a another winner. The date and the ginger are a surprise and of course, I’d increase the rum just a tad. 🙂

  9. says

    This is so beautiful! And it reminds me of a more decadent version of a cashew milk that I make when I cleanse (obviously minus the booze!)I will definitely try this. As always your pictures are jaw dropping!

  10. says

    Another beautiful post Sylvie! I have yet to try nut milks, but I love the idea of a spiced milk.

    And your pictures really do tell a story – I feel like the next time it’s a dark, cold day I’m going to try this recipe out! Love the mood in the pics.

  11. says

    I have never tried a vegan milk, but am now inspired, sounds so divine and delicious.
    just checked your photography site, its very well done and congrats, we loves and enjoys your photography

  12. says

    this looks and sounds so fabulous! i will be trying this recipe and I’m sure I will be getting nice and fat from drinking all my trials. So yum! Have a great night.

  13. says

    I love coconut milk so much that i could drink from the can or the fresh one is even better. but I have never had it spiced this way. Want some now.. sounds so delicious. Love the pic on the newspaper.

  14. says

    Your photography is absolutely gorgeous! And I have to say, my mother’s served this more than once at dinner parties and they’ve always been superhits!

  15. says

    I can’t think of a better way to warm up with than a cup of your cashew coconut milk. This looks amazing! I could also drink it over ice in the summer. Homemade nut milks are something I really enjoy making. Thanks for sharing 🙂

  16. RisaG says

    Boy does this look warming and comforting. Reminds me of childhood when i couldn’t sleep – Mom would give me warm milk. These days if I drink anything before bedtime, I can’t sleep through the night and end up getting up to go to the bathroom BUT I do drink warm drinks in the a.m. – tea, coffee, etc.

    Congrats on the Top 9.

  17. says

    Love warm beverages. All year actually. And this looks like it needs to fall into my rotation. Lovely recipe Sylvie and beautiful pics. Absolutely love the light in that last one.

  18. says

    I am with you, the simplest ingredients are always the best for me. Love the blend of cashews and coconut. Wish I had some aprés ski today 🙂

  19. Jennifer says

    Thank you so much for sharing! Especially in these winter evenings, I’m so often craving a warm something…creamier than tea (even with milk)…not as sweet as hot chocolate…warm cow’s milk? (blech!)…what can I make? I think you may have finally answered that question for me! Can’t wait to try this.

  20. says

    this is wonderful. I really love cinnamon, vanilla and coconut, and you have all in one recipe. I usually don’t buy cashews, so i think I will use almonds for this one. Great recipe, thanks.

  21. says

    I saw this on pinterest and had to try it immediately. Although I didn’t have the ginger, I can confirm it was an instant hit in the household so thank you very much!
    Your photography and styling is beautiful.

  22. says

    Question for you – I know this is an old recipe, but I was craving this today (even if it isn’t winter anymore). DELICIOUS! Anyways, what do you do with the pulp after? Have you thought of a way to use it creatively instead of just tossing?

    • says

      You can dry it out in a low oven or dehydrator and pulse in a food processor to make a flour and then use that in baked goods. Or just add the pulp to smoothies for a little extra fiber!