- 1 Cup Cashews
- 1 Cup Water
- 1 Cup White Sugar
- 0.25 Cup White Rum
- 2 dashes Orange Blossom Water
- 0.25 Tsp Salt
Lightly toast the cashews over low heat in a pan on top of the stove. Coarsely grind in a food processor.
Whisk ground cashews with the measure of water and transfer to an airtight jar. Let sit at room temperature overnight, shaking occasionally.
Pour into a bowl, then strain through a cheesecloth back into the jar.
Over low heat, gently cook the cashew milk with the white sugar and salt until both fully dissolve.
Remove from heat and let cool. Add the orange blossom water and rum, and whisk to fully incorporate.
Will keep for up to a month if refrigerated.
Contributed by Supercall