Sarah Graham’s Frosted Chai Lattes

Sarah Graham shows us how easy it is to make your own cashew nut milk and it is the perfect addition to her chai lattes.

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Ingredients

FOR THE CASHEW NUT MILK

    2 cups cashews, soaked in water for at least 3 hours

FOR THE CHAI LATTES

    800 ml cashew nut milk (or use regular milk or coconut milk)
    2 tbsp maple syrup or coconut sugar, to taste
    1 cinnamon stick
    1/2 tsp ground ginger
    1 vanilla pod, scored lengthways, or 1 tsp vanilla paste
    1 tsp (level) ground turmeric
    pinch of salt

Directions

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’).
    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.
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