Wrap your hands around a warm mug of vegan spiced cashew coconut milk for a cozy bedtime drink that comforts as it chases away the wintertime chill.
There’s nothing quite like a warm drink to soothe and comfort you as it wards off the winter chill. You’ll often find me with my hands wrapped around a hot cup of tea or a cup of hot cocoa to keep me toasty and warm from the inside out. A mug of warm spiced cashew coconut milk at night is another favorite of mine this time of year, helping to settle and cajole me to sleep at night.
Warm spiced milk has particularly soothing qualities that wraps you in a warm blanket before sending you off to dreamland. I sip it slowly, my chilled fingers grasped tightly around a steaming mug of it before climbing into bed on particularly cold nights or when I need a little extra help dozing off. While the milks I drink nowadays are the non-dairy kind, I still have a deep seated fidelity to the comforts that a steaming cup of spiced milk of any kind can bring on a cold winter night.
My nightly cup of late consists of a mixture of coconut and cashew milk along with warming winter spices like cinnamon, star anise, nutmeg, vanilla and a hint of orange zest for brightness. Just as comforting as hot chocolate but better suited for bedtime since it’s entirely caffeine-free. Sometimes the most delightful comforts come out of the simplest of ingredients.
How to Make Warm Spiced Cashew Coconut Milk:
The base of the drink is a combination of cashew and coconut milk. While I often have a can of coconut milk in the pantry I don’t always have a bottle of cashew milk in the fridge so I’ve provided directions for making the spiced milk with whole cashews instead if that’s all you have. Both are as creamy and comforting but using a store bought cashew milk saves a bit on overall time and effort. Just make sure to choose an unsweetened version without added gums (I like this one).
The milks are gently heated along with the spices until steaming then left to warm just below a simmer for about ten minutes on the stovetop to allow for the flavors to develop and infuse the milks.
If you like your milk a bit frothy (which I do) you can use a milk frother or simply whiz everything in the blender which you’ll need to do anyways if you’re using whole cashews instead of cashew milk.
Serve warm with a cinnamon stick to stir and sip slowly, preferably in a comfy robe and slippers with a good book to keep you company.
More winter drinks to keep you warm until spring:
(This post originally appeared in February 2012; post, photos and recipe have all been updated.)