Sobel let us in on one of his favorite breakfast dishes. And surprise! It’s a drink.
“This rich, creamy elixir makes a fantastic light breakfast,” Sobel says, who provides not only the recipe but his advice about how to crack a coconut. “You can warm it slightly and enjoy with fresh with nutmeg during the winter, or swap the water for ice and you get a great summer superfood shake!”
Coconut Star Anise Milk
1 young Thai coconut (meat and water)
1 cup cashews
1 tablespoon coconut butter
1 teaspoon vanilla extract
3 tablespoons agave nectar
½ teaspoon pink Himalayan salt (or regular sea salt)
2 tablespoons maca powder
1 full star anise (7 or 8 seeds)
2½ cups water (or ice)
Using a heavy cleaver, strike the top of the coconut three times, forming a triangle deep enough to puncture the woody hull. Remove the triangle and pour the coconut water into the blender. Remove any woody bits that may have come in with the liquid. Crack the coconut in half. (Editor’s note: If you’ve perfected your own coconut-cracking technique, that’s just dandy.)
Using a spoon, remove the coconut meat and rinse under running water to remove any bits of the hull that may still be attached. Add the cashews and all other ingredients—except the water (or ice)—to the blender.
Let it sit for at least 15 minutes to an hour, so the cashews can soak. (Soaking the nuts makes them easier to blend.) Blend the contents at a high speed for 40 seconds. Add the remaining water or ice and continue blending for about 15 seconds. —Catherine Pearson
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