Name: Creamy Golden Milk (Hot or Iced)
Prep time: 15 min
Total time: 15 min
Yield: 5
Cuisine: Indian
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

Creamy Golden Milk (Hot or Iced)

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.

15 min total 15 min prep 5 198 cal

Instructions

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1 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).
2 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.
3 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).
4 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.