1 shaker, 1 strainer, 1 jigger, 1 blender, ice cubes
Serve in a coupe.
To start, make sure to soak your 100g of cashews in hot water. This will help soften them so you can blend them into a delicious cashew cream. Once the cashews have soaked for at least three minutes, strain them and place in a blender with 300ml of coconut cream, pinch of cinnamon, fresh nutmeg and few pitted dates. Blend until thick, creamy and consistent.
Put 3 tablespoons of your homemade cream into a shaker with some ice, 40ml Martell Blue Swift and 20ml of Kahlua.
Pour into a coupe, filtering through the strainer.
Add some fresh nutmeg or cinnamon as a garnish.
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