Serving fresh-pressed juices, raw gourmet meals, and healthy snacks, The Squeeze relies on organic, non-GMO, and local ingredients whenever possible. Plus the truck is biodiesel-fueled, the first of its kind in NYC. On the next hot summer day, skip the sugar-laden coffee shop drinks and sip this instead to cool down and perk up.
4 1/2 ounces coarsely ground coffee (about 1 3/4 cups)
3 1/2 cups cold alkalized water
1/4 cup soaked and rinsed cashews
1/4 teaspoon vanilla
1. Place coffee grounds in a 2-quart pitcher, add water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours.
2. Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour coffee into filter until all liquid has passed through (coffee will pass through in a slow stream, don’t force it through). Stop when you reach solids at the bottom of the pitcher (don’t pour them in). Discard grounds and contents of the strainer. Wash and dry pitcher. Transfer strained coffee into pitcher. Cover and refrigerate until completely chilled (at least 2 hours).
3. Blend cashews with 1 2/3 cups cold brew coffee. Add dates and vanilla and blend until smooth.
Nutrition score per serving: 164 calories, 3g fat, 14g carbs, 3g protein, 2g fiber, 12mg sodium, 19g sugars