MASALA CHAI TEA CASHEW MILK LATTE

A delicious, creamy, rich cup of dairy free goodness! Loaded with vitamins, minerals, healthy fats, protein, antioxidants and other beneficial plant based nutrients all working together to improve your health. Cashews are rich in potassium and magnesium, two essential nutrients that boosts heart health and immunity. Combined with an array of spices including ginger, cinnamon and cloves that relieve inflammation and improve digestion! Plus it contains natural caffeine which gives you a little energy boost! It's the perfect drink to have in the morning or as a mid afternoon healthy pick me up!

 
RECIPE
INGREDIENTS 

FOR MASALA CHAI TEA POWDER

3 Tbsp dried lemongrass or fresh lemongrass
1/2 tsp coriander seeds
2 Tbsp cardamom seeds
1/2 Tbsp ground cinnamon
1 1/2 tsp peppercorn
3 Star anise
2 tsp cloves
1/2 tsp nutmeg
2 Tbsp dried ginger powder or fresh ginger

NOTE: If using fresh ginger and fresh lemongrass do not add to spice mix add separately to cashew milk. 


PREPARATION 

OF MASALA CHAI TEA POWDER

1. In a dry sauté pan over medium to low heat, add all ingredients except dry ginger powder, nutmeg powder and dried lemongrass.

2. Toast spices until aromatic. Remove pan from heat and allow to cool down completely.

3. In a spice grinder, add the toasted spices with ginger powder, nutmeg powder and dried lemongrass and grind to a powder.

4. Store masala chai tea powder in a glass jar.




INGREDIENTS 

FOR MASALA CHAI TEA CASHEW MILK 

Makes about 1 quart
2 cups distilled water for soaking
3 1/2 to 4 cup distilled water for almond milk
1 cup raw Cashews nuts
1/4 tsp sea salt
7 to 10 seedless dates
1 1/2 Tbsp Masala chai tea powder
2 tsp fresh ginger
2 tsp fresh lemongrass
1 nut milk bag
PREPARATION 

OF MASALA CHIA TEA CASHEW MILK

1. Soak cashews in 2 cups of distilled water for 1 hour or over night.

2. Strain the cashews and discard soaking water. 

3. Using blender combined the soaked cashews, dates, sea salt, masala chai tea powder,  4 cups of distilled water,  2 tsp fresh ginger and 2 tsp fresh lemongrass. Blend on high for 1 to 2 Minutes.

4. Place the nut milk bag over a medium size bowl. Pour the Masala chai tea cashew milk into the nut milk bag, squeeze to drain out all the liquid.

5. Pour masala chai tea cashew milk liquid into glass containers and store in refrigerator.

NOTE: Masala chai tea cashew milk will keep in refrigerator for 3-5 days.

Serve hot or cold. You can add a shot of expresso, matcha or black tea for fun! ENJOY

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