If you’re a fan of warm, cozy drinks, you’re in for a massive treat. This delicious chilate with toasted cashews is an absolute hidden gem. It’s perfectly nutty, slightly sweet, and packed with flavors that will pamper your taste buds on a cold winter morning or a relaxing Sunday afternoon. If you want to make things extra special, pair the cashew chilate with a savory meal like quesadillas. Here’s how to prepare the chilate!
- 6 cups whole milk
- 2 cups raw cashews
- 3 3″ cinnamon sticks, divided
- 1 tsp. whole allspice
- ½ tsp. Diamond Crystal or ¼ tsp kosher salt
- ¼ cup sugar
- Flaky sea salt
How to Make the Cashew Chilate
Spread the cashews on a rimmed baking sheet and toast them in a preheated 325-degree oven for about 12 to 14 minutes until golden brown. Be sure to toss them halfway through for an even roast.
Grab a medium saucepan and toast 2 cinnamon sticks and allspice over medium heat. Keep on for about 3 minutes, stirring occasionally. Then add the milk, sugar, cashews, and kosher salt and reduce heat to low. Stir often until the cashew softens for about 20-25 minutes. Let it cool for a bit.
Blend the mixture in a blender at high speed until smooth. You’re aiming for the consistency of heavy cream. When ready, grab a fine-mesh sieve and strain the chilate back into the saucepan. Reheat again over medium-low until it’s hot.
Pour your cashew chilate in mugs. Grate the remaining cinnamon stick on top and sprinkle with flaky salt.
Cue music or your favorite show and cuddle on the couch with a mug of cashew chilate. Keep in mind you can make the chilate a week in advance as long as you store it in an airtight container in the fridge. All you have to do is heat it over medium-low before serving. Voila!