Cashew Chai Milk Recipe

April 19, 2016
by Merce Muse for Thrive Market
Cashew Chai Milk Recipe

Creamy and thick, cashew milk is the more indulgent cousin of plain old almond milk. Here, we've taken the flavor up a notch by adding traditional chai spices and butterscotch-like maca powder. Drink it on its own for a refreshing pick-me-up, or try a splash in your morning coffee for a non-dairy latte.

Cashew Chai Milk

Yield: 2 to 4 servings
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1 cup raw cashews
3 medjool dates, pitted
1 tablespoon maca powder
1 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/4 teaspoon black pepper
Pinch of sea salt


Soak cashews overnight in water in a large container. Rinse and drain the next day, then place cashews in a high-speed blender along with 4 cups of water and all remaining ingredients. Blend on high until creamy, then store in the fridge at least 2 hours. If a smoother texture is desired, strain mixture through a fine mesh sieve and discard solids before serving.

Store covered in the fridge and use within five days.

Photo credit: Paul Delmont

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This article is related to: Breakfast, Food, Gluten-Free, Paleo, Vegan, Vegetarian, Recipe

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