Cashew-Butter Coffee Recipe

January 15th, 2020

Dr. Mark Hyman loves to kick up his morning coffee, and this creamy and frothy 5-minute recipe couldn’t be easier. The idea comes straight from his latest cookbook, “FOOD: What the Heck Should I Cook?” and combines healthy fats with medium-chain triglycerides for a nutritional boost to your morning cup.

Cashew-Butter Coffee

Yield: 1 serving
Active Time: 5 minutes


1 cup Thrive Market Organic Sprouted Medium Roast Coffee, brewed
2 tablespoons Artisana Organics Raw Vegan Cashew Butter
1 tablespoon Thrive Market Organic Coconut Milk
2 teaspoons hazelnut extract (optional)
Pinch sea salt
Pinch Thrive Market Organic Cacao Powder


Combine the coffee, cashew butter, coconut milk, hazelnut extract (if using), and salt in a blender and blend until smooth. Pour into a mug and garnish with a sprinkle of cacao powder. Can be enjoyed warm or over ice.

Excerpted from FOOD: What the Heck Should I Cook? Copyright © 2019 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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