“I keep my ideals, because in spite of everything I still believe that people are really good at heart. How wonderful it is that nobody need wait a single moment before starting to improve the world. Whoever is happy will make others happy too.” ~ Anne Frank
After the emotional roller coaster the United States presidential election deployed, I find myself returning to simple comforts, like tea. Making and drinking tea is restorative medicine. Slowly steeping tea leaves, herbs, flowers and spices functions as part of a healing ritual that does wonders for the spirit. Tea time reminds you that self-care is just a sip away.
Tea as a self-care ritual is ancient and has provided comfort to many in times of uncertainty. In fact, in 1940, graphic design cartographer MacDonald Gill produced his Tea Revives the World map, as part of a campaign of reassurance that even during the darkest days of the Second World War, all would be well. At the time, Winston Churchill knew that to boost morale of servicemen and women fighting overseas and those working at home, reassurance that their cuppa was secure was of utmost importance.
So however you are feeling after recent events, this golden chai latte is sure to revive. Spicy chai tea, therapeutic turmeric, warming cinnamon, nutmeg and cardamom, and homemade cashew milk elevates your common cup. Cashew milk is a snap to make, but if you’re in a hurry, feel free to substitute any non-dairy milk here and you’ll still have a creamy, dreamy and delicious cup.
- 2½ cups water (plus more for soaking)
- ¾ cup cashews
- ½ tsp vanilla extract
- 3 pitted dates
- 2½ cups homemade cashew milk (or other non-dairy milk)
- 1 cup water
- 1 tbsp ground turmeric
- ½ tsp cinnamon
- ¼ teaspoon of nutmeg
- ⅛ tsp cardamom
- 2 tsp loose leaf chai tea
- 1 tbsp maple syrup
- Cover the cashews in water and soak them overnight or for at least 2 hours.
- Drain and discard the soaking liquid.
- In a high speed blender, add 2½ cups of water, soaked cashews, vanilla extract and dates.
- Whirl away until cashew milk is creamy and smooth.
- Filter cashew milk (using a nut milk bag or strainer) into an airtight container. Store in the fridge for up to 5 days.
- Pour water and 2 cups of cashew milk (reserve the other ½ cup) in a medium-sized pot and warm over medium heat.
- Place loose leaf chai in a tea strainer and add to the milk/water mixture. Add spices and bring to a light boil. Remove pot from heat before liquid fully boils.
- Allow pot to cool for about 5 minutes, and then remove the tea strainer. Stir in maple syrup.
- Pour golden chai tea into a glass and froth (or simply pour) ½ cup of cashew milk atop. Sprinkle with cinnamon and nutmeg.