The Little Foodie: Cashews make creamy coffee drink

I really appreciate a barista who can deliver what I’m looking for in a good coffee. There are some chains that almost ruined macchiato for me, and asking for any drink without syrup seems to shock workers. I find an oversweetened mix overwhelms the rich flavors I want. There aren’t many good options where I live, so I enjoy the hunt for the best spots when I am in other cities, and a few of these trips brought memorable coffee experiences.

On the last day of a visit to Barcelona, Spain, I walked more than 16 miles, fueled by multiple espressos. As I was getting on the plane, I realized I was desperately dehydrated — I had had just two glasses of water over the past 24 hours.

In my defense, the espresso was so easy to get and so consistently good everywhere, I got carried away. Since then, I have often considered buying a proper, and pricey, machine. But if I do, what will take me back to Spain?

In Chicago they must be aware of the importance of hydration, as everywhere I went I was offered seltzer water as an accompaniment to my coffee drink. Fantastic! I loved the palate-cleansing effect that allowed me to re-experience that “first taste” each time I took a sip of my cortado. I added “sparkling water maker” to the list of things I aspire to own.

I can’t take a barista home with me, and I still only have my one-serving, manual coffee press machine. But I make my own coffee when I have time, and I freeze the extra in an ice cube tray. These are the basis for the only sweet coffee drink I like: Coffee Mylkshake. It’s my breakfast dessert.

Don’t discount the nondairy aspect of this drink. I’m normally a whole milk and cream kind of girl, but I’ve found that cashews make very good cream. They’re soft and blend up so well that you don’t even need to strain the pieces. You may be tempted to use roasted cashews, but raw ones have a different sort of sweetness and texture.

I have a tendency to gulp this down much too quickly. Might as well make enough for two rounds. It will tide me over until my next venture out for a cup.

COFFEE MYLKSHAKE

By Mariko Jackson

• 1 cup coffee, frozen into ice cubes
• 1/2 banana, frozen
• 1/4 cup water
• 1/4 cup raw cashews
• 2 dates, pitted

Blend all ingredients in blender at high speed until smooth, about 30 seconds. Stop when the clunking sound ceases — don’t overblend or it will melt too quickly.

If your blender struggles with the thickness of this mixture, add a tablespoon of water at a time while running the blender, until it is churning throughout the jar. Serve immediately. Serves 1.

Approximate nutritional information, per serving: 300 calories, 15 g total fat, 3 g saturated fat, no cholesterol, 10 mg sodium, 37 g carbohydrate, 4 g fiber, 19 g sugar, 8 g protein.

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Note: Cashews sold as “raw” are usually steamed, but are not roasted. For those concerned about raw cashews being poisonous — a toxin that can cause rashes and burns is in the nut’s shell and papery casing, both of which are removed during processing.

Mariko Jackson blogs about family and food at thelittlefoodie.com. Her column runs on the last Wednesday of the month. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.