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Frosted chai lattès
1 hr (+ 3 hours for soaking)
For the cashew nut milk:
cashews, soaked in water for at least 3 hours.
For the Lattès:
cashew nut milk (or use regular milk or coconut milk)
maple syrup or coconut sugar, to taste
vanilla pod, scored lengthways, or 1 tsp vanilla paste
(level) ground turmeric
1 hr (+ 3 hours for soaking)
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.
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