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 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.
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
10 minPrep Time
- 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
- Rinse the cashews and add to blender along with unsweetened shredded coconut, medjool date, ginger, cinnamon and hot water.
- Blend in a high speed blender for about 2 minutes, until frothy and steaming.
- Strain through a fine mesh sieve into a large bowl and press on the solids to extract as much milk as possible.
- Stir in rum if using, then pour into mugs and garnish with nutmeg or cinnamon if desired.
* For other nut milk recipes see my: Chocolate Hazelnut Milk and Honey Cinnamon Cashew Milk