Are you searching for a simple way to reduce inflammation while indulging in something delicious? Look no further than cinnamon cashew milk.
This creamy, nutrient-rich beverage not only satisfies your taste buds but also supports your anti-inflammation goals.
With just a few natural ingredients, you can enjoy a wholesome drink packed with health benefits that fit perfectly into your lifestyle.
The Anti-Inflammatory Power of Cashews & Cinnamon
Cashews are a fantastic base for plant-based milk, offering a creamy texture without the need for soaking, unlike other nuts. They are rich in magnesium, which plays a key role in reducing inflammation throughout the body.
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Additionally, cashews are packed with healthy monounsaturated fats that support heart health and help maintain balanced cholesterol levels.
Cinnamon, the star spice in this recipe, brings more to the table than its warm, comforting flavor. It contains powerful compounds like cinnamaldehyde and antioxidants that are scientifically linked to reducing swelling and fighting oxidative stress.
Together, cashews and cinnamon create a drink that is as healing as it is indulgent. Whether you’re looking to soothe inflammation or simply enjoy a wholesome alternative to dairy milk, this recipe is your answer.
Why Cinnamon Cashew Milk Stands Out
This recipe isn’t just another dairy-free milk—it’s a nutrient-packed beverage with functional benefits. Here’s what makes it special:
- Quick and Easy Preparation: It takes only 10 minutes to whip up this drink, making it perfect for busy lifestyles.
- No Soaking Required: Unlike almond milk, cashews blend smoothly without the need for pre-soaking.
- Customizable Sweetness: The addition of maple syrup lets you adjust the flavor to suit your taste while avoiding refined sugars that can contribute to inflammation.
- Versatility: Cinnamon cashew milk works beautifully as a coffee creamer, a base for smoothies, or simply as a refreshing drink.
This combination of ease and versatility makes cinnamon cashew milk a must-have recipe for anyone focusing on anti-inflammatory nutrition.
Easy Steps to Make Cinnamon Cashew Milk
Making this drink is incredibly simple. Blend cashews, purified water, maple syrup, ground cinnamon, and a pinch of kosher salt until smooth.
For an even silkier texture, you can strain the mixture through a fine-mesh strainer. In just minutes, you’ll have a creamy, flavorful milk that’s loaded with anti-inflammatory benefits.
Store the milk in an airtight container in the refrigerator for up to one week. Shake well before each use to ensure the ingredients stay evenly distributed.
If you prefer meal prepping, freeze portions in ice cube trays for longer storage.
How to Incorporate It Into Your Routine
Cinnamon cashew milk is a versatile addition to an anti-inflammatory diet. Here are a few ways to enjoy it:
- In Smoothies: Blend it with inflammation-fighting ingredients like turmeric, ginger, and pineapple for a tropical twist.
- Over Oatmeal: Pour it over your morning oats for a warming, nutrient-rich start to your day.
- Golden Lattes: Heat it with turmeric, black pepper, and a touch of honey to create a soothing golden milk latte.
These simple ideas make it easy to incorporate this creamy drink into your daily routine while maximizing its health benefits.
Why You Should Try It Today
Cinnamon cashew milk is more than just a dairy-free milk alternative. It’s a quick, easy, and delicious way to support your anti-inflammation goals naturally.
By combining the creamy richness of cashews with the healing power of cinnamon, this recipe provides a flavorful and functional drink that aligns with your wellness priorities.
Anti-Inflammation Cinnamon Cashew Milk Recipe
Equipment
- Blender (high-speed preferred)
- Fine-mesh strainer or nut milk bag
- Airtight container for storage
Ingredients
- 1 1/2 cups organic raw cashew pieces
- 4 1/2 cups purified water
- 1 tsp maple syrup plus more to taste
- 1/2 tsp ground cinnamon
- Pinch of kosher salt
Instructions
- Blend Ingredients: Add the cashew pieces, purified water, maple syrup, and cinnamon into a blender. Blend on high speed for about 1 minute, or until the mixture is smooth and resembles milk.
- Strain: Pour the liquid through a fine-mesh strainer or nut milk bag set over a bowl to remove any cashew solids.
- Season and Adjust: Stir in a pinch of kosher salt. Taste the milk and adjust sweetness by adding more maple syrup if needed.
- Store: Transfer the milk into an airtight container and refrigerate for up to 1 week. Stir well before each use.
Notes
- Cashews do not require soaking, making this recipe exceptionally quick.
- For added anti-inflammatory benefits, consider adding a small piece of fresh turmeric during blending.
- Store whole cashews in an airtight container in the freezer to keep them fresh and prevent rancidity.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.