Cashew Milk Tea Latte Recipe | 2021

Cashew Milk Tea Latte Recipe

Tea has got to be one of the most comforting things on earth. We all love to curl up with a warm cup of tea, but have you ever tried using tea in your latte?

On her blog, Teaspoons and Petals, tea consultant and writer Alexis Siemons showcases all the innovative ways you can use tea. Here, Alexis shares her recipe for a creamy cashew milk tea latte. I’ll let Alexis take over from here…

While the slow and steady ritual of tea is soothing, I don’t mind skipping a step to treat my taste buds to this cashew milk tea latte ASAP. Consider this recipe your delicious hack for homemade cashew milk tea lattes. Instead of simply blending water and cashew nuts for dairy-free milk, go ahead and swap plain water for brewed tea for an instant tea latte.

In need of a steeped direction? Yunnan black teas are hearty, malty and beg for the richness that cashew nuts, sweeteners and spices bring to the table.

Cashew Milk Tea Latte Recipe
Cashew Milk Tea Latte Recipe

Cashew Milk Tea Latte Recipe

INGREDIENTS:

Give the cashew latte an upgrade by mixing in sweeteners, spices and extracts.

Sweeteners (swap out maple syrup and add below to taste):

  • Honey (approx 2 tablespoons)
  • Pitted dates (we recommend 2 but suggest you add and taste after blending to determine if you would like it sweeter)

Spices and Pure Extracts:

  • Ground cinnamon (approx 1 teaspoon or more to taste)
  • Ground green cardamom or broken green cardamom pods (approx. ½ to 1 teaspoon or more to taste) note that you may need to strain the milk if you use the whole pods
  • Pure vanilla extract (approx ½ to 1 teaspoon or more to taste)
  • Orange Blossom Water (approx. 2 teaspoons or more to taste)

Savory additions:

  • Tahini (which will add a savory taste and make the latte a very rich)

Cashew Milk Tea Latte Recipe

DIRECTIONS:

  1. Add cashews to an airtight container, cover with water and refrigerate for at least two hours (up to overnight) to soften for creamy texture.
  2. Once the cashews have soaked, drain the cashews and discard the water.
  3. Heat 3 cups of water to 212 degrees, add the 3 black tea sachets and steep for 4 minutes.
  4. Remove the sachets (set aside), and let steeped tea cool to room temp.
  5. Once the tea has cooled, add the cashews, steeped tea, sea salt and maple syrup to a high-powered blender. Blend for several minutes until the milk is smooth.
  6. Serve immediately as an iced or hot latte, or store in an airtight container in the refrigerator for up to 3 days. We recommend storing the latte in a mason jar as the cashew fat will separate and you will need to shake the container.
  7. To make a hot cashew milk black tea latte, simply add the tea infused milk to a small pot on the stove over medium-low heat and heat until simmering. Pour into cup and serve immediately.
  8. To make an iced cashew milk black tea latte, simply pour the tea infused milk over ice and enjoy immediately as ice cubes can melt and dilute the latte. Note: Steep an extra pot of Yunnan Breakfast Black Tea, cool to room temp, pour into ice cube tray and freeze. Use these tea cubes with your latte for added tea flavor as they melt.

Cashew Milk Tea Latte Recipe

 PRINTABLE RECIPE:

 

Cashew Milk Tea Latte Recipe

Author: Breakfast Criminals

Recipe type: Tea, Coffee & Elixirs

Cuisine: Vegan

Prep time: 

Cook time: 

Total time: 

Serves: 2 servings

  • 1 cup cashews (raw, unroasted and unsalted)
  • 3 cups water
  • 3 sachets La Colombe Yunnan Breakfast Black Tea (or another rich breakfast tea)
  • 2 tablespoons maple syrup
  • 1 pinch sea salt
  1. Add cashews to an airtight container, cover with water and refrigerate for at least two hours (up to overnight) to soften for creamy texture.
  2. Once the cashews have soaked, drain the cashews and discard the water.
  3. Heat 3 cups of water to 212 degrees, add the 3 black tea sachets and steep for 4 minutes.
  4. Remove the sachets (set aside), and let steeped tea cool to room temp.
  5. Once the tea has cooled, add the cashews, steeped tea, sea salt and maple syrup to a high-powered blender. Blend for several minutes until the milk is smooth.
  6. Serve immediately as an iced or hot latte, or store in an airtight container in the refrigerator for up to 3 days. We recommend storing the latte in a mason jar as the cashew fat will separate and you will need to shake the container.
  7. To make a hot cashew milk black tea latte, simply add the tea infused milk to a small pot on the stove over medium low heat and heat until simmering. Pour into cup and serve immediately.
  8. To make an iced cashew milk black tea latte, simply pour the tea infused milk over ice and enjoy immediately as ice cubes can melt and dilute the latte. Note: Steep an extra pot of Yunnan Breakfast Black Tea, cool to room temp, pour into ice cube tray and freeze. Use these tea cubes with your latte for added tea flavor as they melt.

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