Cashew Chai Milk RecipeApril 19th, 2016
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
Active Time: 10 minutes
Total Time: 1 day
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