Mama Michaela’s Cappuccino Yogurt
I have this memory of my mom sitting on our balcony in Germany, eating cappuccino yogurt. She is visibly enjoying savoring each bite while telling us that we couldn’t have any: “Eet has caf-e-eine, zerfore eet es for adults.” In hoarding her dessert (and sometimes breakfast and snack), she taught me an important lesson — always use fear to keep others away from your favorite foods.
1⁄4 cup (60 mL) boiling water
1⁄3 cup (75 mL) raw cashews
1 cup (250 mL) unsweetened soy milk
1⁄3 cup (75 mL) coconut cream
1⁄4 cup (60 mL) pure maple syrup
1⁄4 tsp (1 mL) vanilla extract
3 tbsp (45 mL) cornstarch
1 tbsp (15 mL) instant coffee granules
1⁄8 tsp (0.5 mL) sea salt
As seen in
Can’t handle caffeine? Use instant decaf! It’s just as tasty, without the jitters.
- High-powered blender
- In the high-powered blender, combine boiling water and cashews; blend on high speed until smooth. Add soy milk, coconut cream, maple syrup, vanilla, cornstarch, instant coffee and sea salt; blend on high speed until smooth.
- Transfer to a small saucepan and bring just to a boil, whisking constantly. Remove from heat.
- Transfer to an uncovered airtight container to cool and thicken. Refrigerate until cold, 30 to 60 minutes depending on your fridge. I don’t live with you, so do what feels right! (Once cold, cover and store for up to 5 days.)
- Stir well before serving. Eat this heavenly yogurt on its own, with granola and berries or add to smoothies.
- Serves 4 to 6