INGREDIENTS

• For the spice blend:
  3 tablespoons ground ginger
• 2 tablespoons cinnamon
• 2 tablespoons ground nutmeg
• 1 tablespoon ground cloves
• 1 tablespoon cardamom
• 1 tablespoon allspice
• 1 teaspoon freshly ground black pepper
• For the cashew milk:
  4 cups raw cashews
• 4 cups filtered water
• 6 dates, pits removed
• 
  Recipe:
  3/4 cup coconut sugar
• 1/2 cup cacao powder
• 1/2 cup chai spice blend
• 3 tablespoons vanilla extract
• 6-8 cups cashew milk
• 
  Garnish:
  Coconut sugar rim, optional
• Whipped coconut cream, optional

DIRECTIONS

• Note: If you are using premade milk, skip to step 6.⁣
• Soak cashews in water for 8 hours or overnight. Cashews must be raw in order to get rehydrated to make milk.⁣
• Remove pits from dates, then soak dates in warm water for 20-30 minutes to soften.⁣
• Drain and rinse cashews with fresh water.⁣
• Add cashews, dates, and equal parts fresh filtered water into the juicer. For best results, add ingredients through the hole in the hopper lid, while in the closed position and the juicer is ON.⁣
• Place the coconut sugar, cacao powder, chai spice blend, and vanilla extract in a medium heavy-bottomed pot.⁣
• Whisk in a few tablespoons of the milk to form a paste.⁣
• Turn on the heat to medium-low and continue to add milk until the spices are incorporated into the liquid, then whisk in the rest of the milk.⁣
• Bring to a simmer, then reduce heat and simmer gently for 5 minutes.⁣
• Taste, adding more vanilla, spices, and sugar, if desired.⁣
• Remove from the heat and serve in a mug.⁣

Makes: 72 ounces

Tip: You can use any store-bought or homemade nut milk in place of the cashew milk if you’re short on time. For an extra fun treat, top each drink with whipped coconut cream.