What made me realize I should cut down my consumption on dairy products was when I read that ” cow’s milk are meant for the cows to drink and not humans”. True enough. It seems that many of us are lactose-intolerant not because of a gene deficiency that does not equipped with our body the enzymes to digest lactose. But it is because the human digestive system, in the first place, is not designed to digest milk produce by other animals. Thus, the pertinent question here is, why drink milk?
From then on, it seemed pretty clear to me that I should avoid drinking dairy milk at all cost. Right now, I am trying to avoid milk-containing products but you know it’s going to be hard for me to stay away from those sweet desserts like Tiramisu that contains milk. Unless everyone start buying the idea that dairy milk is not meant for human consumption and switching to other ‘milk’ alternatives like nut milk.
One of my all-time favourite nut milk is cashew milk. It’s the easiest nut milk to make using a blender. If you are using almonds, you might need to use a nut bag to strain the milk and filter out the sediments. But with cashews, where the nut is softer and fleshier, there’s less nut sediments form. Thus, you don’t really need a nut bag to strain the milk unless you want to achieve a smoother consistency of nut milk. Thus it’s more fuss-free to make cashew nut milk.
And do you know that you can create a nut milk frappé simply by blending it? The high-speed blender aids in building up froth in the milk. As a result, you get this nice foam floating at top of the milk – just like a frappé. Frappé is a french word which means ‘to hit’ and yes, the blades of the blender could ‘hit’ out foam too!
So, here’s how you can do it!
Cinnamon Cashew Nutmilk Frappé Recipe
(Preparation time: 10 mins)
150g raw cashews
1. Soak the cashews in water for at least 6 to 8 hours.
This will cause the cashews to sprout, expand and soften to that it will be easier to blend. Cashews also contains phytic acid which will be broken down when it is soaked in water. You wouldn’t want phytic acid to be present in the nuts as it can impede the absorption of minerals in our digestive system. This sprouting process also releases additional nutrients in the nuts.
2. Transfer the soaked cashews and remaining water to the blender. Add more water, making sure that ratio of water to nuts is about 2 is to 1.
3. Blend,blend,blend. Till it’s frothy.
4. Add any natural sweetener of your choice (e.g stevia, dates or honey). Here, I’m using pure maple syrup.
5. Add about a teaspoon of cinnamon. If you like a stronger cinnamon flavour, you can add in another teaspoon.
6. Continue to blend for a few seconds and serve it in a beautiful glass jar like the one shown below.
7. Dust the top with some cinnamon powder and serve!
It tastes better when it’s cold.