Recipe #61: Creamy Cashew Chai Lattes

Febuary is already here. If you didn’t know, this past monday, I sent out my first Lindsay’s Kitchen email newsletter. I put a lot of work into it and I really hope you’re all liking it. It’s not too late to sign up though! You can subscribe here as well as see the February newsletter. Since this is a new adventure for me, I would love to hear if you have any comments or areas of improvement for me.

In other news, I’m moving along with the Love Real Food challenge and this is my second last month of recipes in this book. I only have about 20 recipes left (there are about 100 recipes total in the book but I chose to not include them in my challenge for various reasons).

And now for this post: cashew chai lattes. I love the flavour of chai with all the warm spices, it’s just so cozy and comforting to me. Making this dairy free version with cashews and water sounded interesting too. I also used maple syrup to make it vegan.

Unfortunately, my blender is not super high powered and there were little tiny bits of cashew remaining which gave the whole drink a strange mouthfeel. If you have a powerful blender, the cashews should totally breakup and give you a smoother drink. If I try to make this again, I would just use prepared cashew milk and water then blend with the spices. That would ensure a smooth result and I think I would enjoy it more.

Texture aside, the latte had quite a nice flavour. I like a bit of a spicier chai so I should have added a touch more ginger and pepper. It was very creamy too which was nice. If only I had cheesecloth to have strained out the little bits of cashews. Ah well, you live and you learn.

If you plan on making this (or other cashew based recipes), I found this way online to “fast soak” your cashews which worked pretty well. You can check it out here if you’re interested in that.

Well that’s all for today. I hope everyone is having a good week so far and please subscribe to my email newsletter πŸ™‚

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