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5 from 1 vote

Cashew Chai Milk

Prep Time5 mins
Servings: 4 cups

Ingredients

  • 1 cup raw cashews
  • 31 ⁄2 cups water
  • 1 teaspoon pure vanilla extract
  • 2 Medjool dates pitted
  • 1 teaspoon cinnamon
  • 1 ⁄4 teaspoon ground ginger
  • 1 ⁄4 teaspoon sea salt
  • Ground cardamom
  • Ground allspice
  • Ground nutmeg

Instructions

  • Soak the cashews in enough water to cover for 4 to 6 hours or overnight.
  • Drain and rinse the cashews and transfer them to a high-speed blender. Add the water, vanilla, dates, cinnamon, ginger, salt, and a pinch
  • each of cardamom, allspice, and nutmeg. Blend on high speed for
  • 1 to 2 minutes until creamy. The milk will be creamy, but you can
  • add 1⁄2 to 1 cup more water for a consistency like 1% milk.
  • Serve chilled over ice or warmed. Transfer any leftovers to a glass bottle with a lid and store in the fridge for up to 3 days.