Creamy Cashew Chai Lattes

Creamy Cashew Chai Lattes

Servings: 4


  • 3/4 cup raw cashews
  • 5 cups water
  • 6 chai tea bags (Tazo organic chai is great)
  • 3 tbs honey
  • 1 tbs vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamon or cloves
  • 4 twists freshly ground black pepper
  • pinch of sea salt


  1. In a medium saucepan, bring 5 cups of the water to a simmer over high heat. Remove the pot from the heat and add the chai tea bags.  Let steep for 4 minutes. Discard the bags.
  2. Meanwhile, place cashews, sweetener, vanilla, cinnamon, ginger, nutmeg, cardamom (or cloves), black pepper, and a dash of salt in a high-powered blender (such as a Vitamix).
  3. Add in the tea and blend on high until mixture is completely creamy.
  4. Serve hot.

Variations & Notes:

  • For a spicier chai, add up to an additional 1/2 tsp cinnamon and 1/4 tsp ginger.
  • Store leftover chai in a mason jar for up to 4 days.

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