Creamy Golden Milk (Hot or Iced)
Description: This creamy golden milk recipe features turmeric and other warming spices blended with cashews, so it's dairy free and easily vegan. Enjoy hot or cold! Recipe yields 5 cups, enough for 5 drinks.
Ingredients
- 1 cup raw, unsalted cashews (soaked for 4 hours or in the fridge overnight if you are not using a high-powered blender)
- 4 cups water, divided
- 1 tablespoon ground turmeric
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- 10 twists of freshly ground black pepper
- Tiny pinch of fine salt
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
Instructions
- Whether soaked or not, rinse the cashews until the water runs clear. In your blender, combine the cashews with 2 cups of the water. Add all of the remaining ingredients (turmeric, cinnamon, ginger, cardamom, pepper, salt, honey and vanilla).
- Start on a low setting and increase the speed until the cashews are blended into creamy oblivion. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more water until creamy. Taste, and if the mixture tastes too fiery, you can blend in a bit more sweetener (though the flavors seem to mellow a bit with time).
- To serve cold, fill a drinking glass with ice and pour the golden milk on top. Or to serve warm, gently heat your desired quantity in a saucepan on the stove over medium-low heat until steaming, stirring often (don’t overdo it, or the texture won’t be as nice). Store leftover golden milk in the refrigerator for up to 4 days.