Cinnamon is a true superfood and great if you want to keep your blood sugar levels stable throughout the day, it is a stress reliever, it strengthens your immune system and it is warming as well. Perfect for any time of the year, especially autumn. I wanted to create a Chai tea, but inspired by Kis Carr’s new book I ended up with something totally different. A recipe that can be enjoyed either warm or cold. No matter the season of the year, you can enjoy this delicious healthy Cashew Chai Milk. With a few ingredients you will create an amazing milk! I know for sure you will not find it in any store, especially not as healthy as this one!
Cardamom is a must in any ”chai” recipe because of the amazing flavor, but it is also great to help your digestion and to help your kidneys remove accumulated calcium.
Did you know that cashews contain vitamins E, K, and B6, as well as minerals such as copper, phosphorus, zinc, magnesium, iron, and selenium?
If you give this Cashew Chai Milk a try, let me know! Leave a comment or take a picture and tag it @thegreencreator on Twitter, or #thegreencreator on Instagram. I absolutely love seeing your creations!
- 1 cup raw cashews, soaked for 2 hours, rinsed, and drained
- ½-inch piece ginger, peeled
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon salt
- 2 to 3 tablespoons maple syrup
- 3¼ cups water
- In a blender, blend all ingredients till creamy and smooth. Store in an airtight container for up to three days in the fridge.
photos by the green creator (c) (copyright)