My Current (Healthy) Coffee OBSESSION!

Hi friends,

My love of Trader Joe’s instant coffee is no secret (a while back, I shared about my sort of weird coffee routine), but I’ve changed things up a bit and I am so excited to tell you all about it, because coffee is a BIG DEAL, ha.

 

First off, my weird coffee journey: My tastes have changed so much over the years and continue to evolve. As a teenager, every morning before school I’d drive my green 1969 Volkswagen Beetle to a cafe in my hometown called Cafe Revista (it’s so funny to even type that–it’s been so long!) and order, wait for it, a toasted marshmallow non-fat, extra foamy latte.

Um, YUCK! What was I thinking?

My coffee tastes evolved over time, and I eventually broke up with milk (and dairy for the most part) and opted for Americanos from Starbucks (with just a little half-and-half–I’m a walking contradiction, obviously). But then Starbucks coffee started tasting burnt to me, so I became a full-time at-home brewmaster. In my kitchen, a lot of coffee phases followed. There were the Nespresso years, the French press phase, the Chemex months, along with some other high-tech coffee gadget whose name I’ve forgotten. Oh, I also bought an insanely expensive automatic pour-over machine that sits proudly on my kitchen counter, but rarely gets used (oops).

ANYWAY … this all brings me to my present moment, and my love of Trader Joe’s instant coffee. While I’ve been making it this way for some time, I recently heard about something called cashew coffee, and I had to try it. Basically, you blend your favorite brewed or instant coffee with raw cashews, a pinch of sea salt, and any other add-ins you like. The key is to BLEND WELL so your cup gets rich and creamy (you want silky, no grit). And, guys, this stuff is sooooo good! Here’s my recipe:

Ingredients:

1 cup of brewed or instant coffee
1/4 cup raw cashews
Pinch of sea salt

Optional add ins:

Sprinkle of cinnamon
Sprinkle of nutmeg
Teaspoon of honey
Drizzle of liquid stevia
Drizzle of Lakanto’s “maple syrup”
Teaspoon of cocoa powder

Preparation:

Blend first three ingredients and any add-ins (I like the Lakanto maple syrup and nutmeg) for at least 20 seconds, until rich, creamy and frothy. Enjoy!

 

 

P.S. Here’s a story I did years ago for Brides magazine about all the ways coffee is good for you! Yay! Let’s have another cup!

1 Comment
  • November 7, 2018
    reply
    Dawn

    Your coffee journey reminds me of my own. I used to get nonfat hazelnut mochas from the espresso bar in front of the biology building at WWU on my way to class each morning. So gross to think about now! Yuck!

    I sold my Nespresso a year or so ago … I was so over it. Now I alternate between the Aeropress and pour over. It takes so long, though. I’ll have to check out the instant coffee next time I go to Trader Joe’s. 🙂

    The other day I blended some chocolate-flavored collagen powder into my coffee (with an immersion blender). I can’t see myself doing it everyday, but it did taste pretty good. Plus, the collagen benefits!

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