When weather wavers between warm and cool, chai tea is a must! Filled with flavor and so much goodness, this cold cashew chai tea will fill you with happy.
You can make this hot or cold, but I absolutely love this ice cold first thing in the morning. Hot is good too, though. There’s something soothing and comforting when fresh spices are being brewed on the stove. The tantalizing aromas of cardamom, cloves, cinnamon and ginger. I enjoy a full body and robust tea, so I tend to use a lot of spices but I always love playing around with this recipe.I made my own nut milk but to save time you can definitely buy already-made nut milks. This stays fresh about 2–3 days in the fridge covered (if it lasts that long!). Serve it by itself or with sweet treats. Such a great recipe to welcome usher in spring!You can also make this recipe hot which would be delightful on a cool day. I placed my milk in the fridge, but you can always warm it up on the stove and sprinkle cinnamon or nutmeg on top.
rnCold Cashew Chai Tea
Ingredients:- Cold Cashew chai tea
- 4 black tea bags
- 4 cups water
- 10 cardamom pods (crushed slightly)
- 4 star anise
- 8 black and white peppercorns
- 4 whole cloves
- 1 teaspoon fennel seeds
- Cashew milk
- 2 cups filtered water
- 2 cups cashews soaked overnight
- 6 dates
- 1 teaspoon vanilla
- 1/8 teaspoon salt
1.) Soak nuts in water overnight2.) Discard water and place cashews and dates in a high speed blender with two cups of filtered water, vanilla, and salt.3.) Pour the milk through a cheesecloth and let the milk filter through into a bowl.4.) Boil 4 cups of water with cardamom, anise, peppercorns, cloves, and fennel. Add tea bags and let sit for 10 minutes. Drain liquid through a strainer to remove spices and discard tea bags.5.) Mix cashew milk and chai water together. Stir well and place in fridge for 1 hour to set.
