TEA-INFUSED CASHEW MYLK
We're loving the rising popularity of alternative milks, especially experimenting with different flavour combinations in our tea lattes. These alternative milks, especially nut milks are nutritious and delicious, but can be pricey when store bought and can contain all kinds of fillers.
Fear not, making your own at home is easier than you think! Our current favourite is Cashew Mylk, not only does it make a frothy, creamy mylk - it requires no straining! That means no nut mylk bags, cheesecloth or mess.
Alternative milks use water blended with your ingredient of choice, this formula lends its self perfectly to a tea-infusion! Simply sub in a brewed tea in place of water and ta-da you've got a healthy, naturally flavoured milk infusion worthy of all your favourite treats.
Use these Cashew Mylk recipes for baking, in tea and coffee, for lattes, smoothies and more!
Scroll down for the recipes.
Try any Tealish tea to create Cashew Mylk! We would recommend; Chai Darling black tea, Vanilla Rooibos tea, Coconut Bongo oolong tea or even Chamomile herbal tea for a sleepy time Moon Mylk.
Which tea would you choose to flavour your mylk?
Toasty Almond Cashew Mylk
1 cup raw unsalted cashews
3 cups Toasty Almond brewed tea (cooled)
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
pinch of cinnamon
Honey or maple syrup to taste
Directions:
Soak cashews in cold water overnight in the fridge or for 15-20 mins in boiling water, this water can be substituted for hot tea for extra Toasty Almond flavour!
Steep 3-4 teaspoons of Toasty Almond herbal tea in 3 cups boiling water, stir in sweetener of choice while still hot. Allow to cool.
In a high speed blender, combine soaked cashews, 3 cups of brewed tea, vanilla, sea salt and cinnamon. Blend on high for 3 mins or until completely smooth. No straining required with Cashew Mylk!
Store in the fridge and enjoy within 3 days. Natural separation will occur, shake before use
Matcha Cashew Mylk
1 cup raw unsalted cashews
3 cups cold water
2 teaspoons Matcha Powder
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
Honey or maple syrup to taste
Directions:
Soak cashews in cold water overnight in the fridge or for 15-20 mins in boiling water, this water can be substituted for a hot tea of your choice for extra flavour!
In a high speed blender, combine soaked cashews, 3 cups of cold water, vanilla, sea salt and Matcha powder. Blend on high for 3 mins or until completely smooth. No straining required with Cashew Mylk!
Store in the fridge and enjoy within 3 days. Natural separation will occur, shake before use
Try substituting with Peppermint Matcha powder or Turmeric Chai Matcha powder for other fun flavours.
