• Jenny

Chai-Spiced Coconut Hemp & Cashew Milk

For all you chai lovers out there, this one’s for you! This recipe is the perfect blend of sweet and spicy and is sure to cultivate a sense of inner cozy. It’s wonderful as a liquid for banana-based smoothies (don’t forget to add your greens) or served warm with turmeric and cinnamon for nourishing “Golden Latte”.

Chai-Spiced Coconut Hemp & Cashew Milk (makes 4 cups)


Ingredients:

· 1 cup raw cashews, soaked for 2 hours, rinsed, and drained

· 1/4 cup hemp seeds

· 1/2-inch piece ginger, peeled (or 1 tsp dried)

· 1 teaspoon cinnamon

· 1/4 teaspoon cardamom

· nutmeg and allspice, couple dashes each

· 1/4 teaspoon pink Himalayan salt

· 2 -3 dates, pitted and soaked*

· 1 tsp vanilla

· 1 cup coconut milk

3 cups water


Directions:


1. In a high-speed blender, blend all ingredients till creamy and smooth. Strain through a nutmilk bag. Store in an airtight container for up to three days in the fridge.


2. Enjoy!


*Notes:


-Feel free to use almonds instead of cashews

-You can substitute maple syrup or stevia for dates

- Adjust the amount of water to make your nut milk thinner by adding a cup or two more of water.

-Straining milk through a nutmilk bag is optional, just expect a thicker more nutrient dense milk with texture, if you decide not to.


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