First posted: Jan 23, 2017

Frosted Chai Lattes (With Homemade Cashew Nut Milk)



Cooks in:        Serves:4

For the Cashew Nut Milk
  • 2 cups cashews, soaked in water for at least 3 hours
For the Chai Lattes
  • 800ml cashew nut milk (or use regular milk or coconut milk)
  • 2 Tbsp maple syrup or coconut sugar, to taste
  • 1 cinnamon stick
  • ½ tsp ground ginger
  • 1 vanilla pod, scored lengthways, or 1 tsp vanilla paste
  • 1 level tsp ground turmeric
  • Pinch of salt

What to do

1. To make the Cashew Nut Milk
Drain and rinse the soaked cashews and add to a blender with 3 cups of water, blend until very fine, then pass through a sieve lined with a muslin cloth (save any remaining pulp as ‘cashew nut flour’).

2. Bring the milk to a simmer in a saucepan, add all the remaining ingredients including a grating of fresh turmeric, whisk well and reduce the heat to low. Leave to simmer for 5 minutes, then strain and allow to cool. Blend in a high-powered blender with 1 cup ice cubes for a frosted version, or allow to cool completely and serve over lots of ice.

Note: This is also delicious served warm on a chilly night.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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