• Prep Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 6

Cashew Chai Latte

  • Recipe Submitted by on

 Ingredients List

  • Chai Concentrate:
  • 6 cups water
  • 1/4 cup sugar
  • 2 slices of 1" fresh ginger pieces
  • 5 cinnamon sticks
  • 1 teaspoon whole peppercorns
  • 2 vanilla beans (see notes)
  • 3 star anise
  • 15 cloves
  • 3 whole allspice
  • 2 teaspoons whole cardamom seeds
  • 6 black tea bags
  • Chai Cashew Latte:
  • 1 serving chai concentrate
  • 1 serving non-dairy milk of choice (I used homemade almond)
  • 1/4 cup cashews, soaked if making a cold latte
  • 1-2 teaspoons sugar or maple syrup (optional)


Make the chai concentrate: In a medium pot, bring the water and sugar to a boil and simmer until sugar is fully dissolved. Add the spices, and continue to simmer on low heat for 15 minutes.
Remove the mixture from the heat, add the tea bags and let them steep for 15 minutes.
Strain out the spices using a fine mesh strainer and place the concentrate in a glass jar and place in the fridge. It will last for at least a week, but I promise it won't last that long!
To make a hot cashew chai latte: heat 1 part chai concentrate with 1 part milk of choice on the stove until warmed through. Place in a blender along with 1/4 cup cashews for every 1 1/2 cups of tea/milk mixture and maple syrup, if desired. Be careful when blending hot liquids! I opened the top of my BlendTec every 10 seconds or so to let steam escape. Because the cashews will thicken the mixture once blended, I don't recommend blending and then heating. Heat the tea first, then blend.
To make a cold cashew latte: Soaking the cashews ahead of time will make them easier to blend. Drain, then blend with 1:1 parts chai concentrate and milk and sweetener, if using.

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