1 1/2 Cups Organic Ground Coffee (you can grind whole coffee beans in a blender or electric spice grinder)

3 Cups Cold Filtered Water

100g Raw Cashew Nuts, preferably soaked 

1/2 Cup Water

Ice cubes


Agave or Coconut Blossom Nectar



Soak the ground coffee in a large bowl with the 3 cups of filtered water for at least 12 hours, but preferably for 24.

After this time, strain the coffee through a fine nut milk or jam straining bag, or simply through kitchen roll stretched tightly over a bowl or jug to gather the coffee.

Make the cashew milk by simply blending together the cashew nuts and water on a high speed, until smooth. Pour through a sieve to get rid of any bits. Cashew nuts are much softer than almonds so this process usually works perfectly well without being strained at all.

In a jug or glass, mix 1/4 cup cold brew coffee, filling the rest of the glass with cashew milk and/or water. You can alter the ratio of coffee to milk depending on your personal taste.

Serve cold with ice cubes, or heat the coffee and cashew milk together in a saucepan and enjoy.

+ Add coconut blossom nectar to sweeten and experiment with cacao, maca and cinnamon to add flavour.




Recipe by Danielle Copperman.