Name: Frosted chai lattès
Prep time: 240 min
Total time: 240 min
Yield: serving
Cuisine: Cuisine
Ingredients: 2 cashew nuts soaked in water for 3 hours; 800 ml cashew nut milk; 2 syrup maple or coconut sugar, to taste; 1 cinnamon stick; 1/2 tsp ginger ground; 1 vanilla pod or paste; 1 tsp turmeric ground; salt

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Ingredients (8)

CASHEW NUT MILK

2	cashew nuts — soaked in water for 3 hours
800 ml	cashew nut milk
2	syrup — maple or coconut sugar, to taste
1	cinnamon — stick
1/2 tsp	ginger — ground
1	vanilla — pod or paste
1 tsp	turmeric — ground
	salt

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Method:

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.

Recipe by Sarah Graham.

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