Chai is one of my very favorite beverages and apparently it hit the spot with Virtual Vegan Potluck voters as well, because Susmitha’s recipe for cashew sesame mylk chai was selected as the winner out of all of the delicious entries for the November 2012 Potluck Beverage course.
Enjoy her recipe, which she has kindly shared with us, and read the post in full here. You can even get the play-by-play on how to make the nut milk here and how to make the chai here, via her How Do photos (so cool!). And please take some time to visit Susmitha’s blog, Veganosaurus. Thanks, Susmitha!
Hot Spiced Chai with Cashew Sesame Mylk
For the raw sesame-cashew mylk:
1/2 C Cashew
1/4 C Sesame Seeds
2 C Filtered Water
Grind the cashews and sesame seeds to a fine powder.
Add 1/4 C water and blend to a smooth cream.
Add remaining 1 3/4 C water and blend well to get mylk.
Pour into a pitcher, cover and store in the fridge for up to a week.
For the tea (serves one person):
1/2 C Water
1 inch Ginger
1 inch Cinnamon
4 Pepper Corns
1 Cardamom Pod
1 tsp Sugar
1/2 tsp Tea Powder
1/2 C Sesame-Cashew Mylk.
Heat water in a small pan.
Crush the whole spices and add to the water.
Boil for a few minutes to infuse the water with flavours of the spices.
Add sugar and boil for half a minute to dissolve the sugar.
Add tea powder and stir well.
Pour in the sesame-cashew mylk and stir.
Boil for another minute or two on medium heat, until the tea gets frothy.
Turn off the heat.
Strain the tea into a cup/mug through a metal tea strainer.
Press down into the strainer with a spoon to squeeze every last drop of tea into the mug.
Enjoy your piping hot cup of Vegan Masala Chai!