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Caramel, cashew and coffee smoothie featuring Nicaragua
Developed by Donna Hay for Nespresso Australia
Creamy cashews, fresh dates, almond milk and Nespresso Master Origins bring this delicious breakfast smoothie together giving you a simple and speedy morning pick-me-up!
PREPARATION
- Place the dates and cashews in a heatproof bowl and cover with the warm water. Set aside for 10 minutes to allow the dates and cashews to soften, then drain.
- Extract the Nespresso Nicaragua coffee capsules using the espresso setting, which is 40ml per extraction, giving you 120ml of coffee in total.
- Place the dates, cashews, almond milk, coffee and ice in a blender and blend until smooth.
- Serve over extra ice. If you prefer the smoothie sweeter, just had 1 tablespoon of maple syrup.
Serves 2 (Makes 1000ml)
INGREDIENTS
- - 3 Nicaragua coffee capsules
- - 6 fresh dates (90g), pitted and halved
- - 1/2 cup (75g) raw cashews
- - 1 cup (250ml) boiling water
- - 3 Nicaragua coffee capsules
- - 2 cups (500ml) almond milk
- - 1 cup ice cubes, plus extra to serve
- - 1 tablespoon of maple syrup (optional)
Products featured in this recipe
Nicaragua
$0.85
PREPARATION
- 1. Place the dates and cashews in a heatproof bowl and cover with the warm water. Set aside for 10 minutes to allow the dates and cashews to soften, then drain.
- 2. Extract the Nespresso Nicaragua coffee capsules using the espresso setting, which is 40ml per extraction, giving you 120ml of coffee in total.
- 3. Place the dates, cashews, almond milk, coffee and ice in a blender and blend until smooth.
- 4. Serve over extra ice. If you prefer the smoothie sweeter, just had 1 tablespoon of maple syrup.
Serves 2 (Makes 1000ml)
