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Cashew Chai Milk Recipe

April 19, 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

Ingredients

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

Instructions

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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Merce Muse

Thrive Market Food Editor

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