Ingredients:
- 1 ½ cups water
- 2 bags black tea
- 1/4 cup cashews – raw and unsalted
- 2 Medhool dates – pitted
- 1 inch knob ginger – thinly sliced or grated (grated ginger is stronger and spicier)
- 3 green cardamom pods
- 1 stick cinnamon – broken in half
- 1/2 tsp cloves
- 1/2 tsp peppercorns
- 1/3 piece star anise – plus more for garnish
Optional Add-ins:
- 1 shot espresso
- 1 tbsp maple syrup
- coconut whipped cream
Instructions:
- Toast the cinnamon stick, peppercorns, cloves, cardamom pods, and star anise over low heat until fragrant, about 3 minutes.
- Grind the cardamom pods, peppercorns, star anise, and cloves with a mortar and pestle or spice grinder/coffee grinder to your preferred grind. The finer you grind the spices, the more intense the flavour will be.
- Add the ground spices back to the sauce pan along with the water and sliced ginger and bring to a boil. Simmer without lid for 5 minutes.
- Remove from heat, add black tea bags, add lid, and allow to steep covered for 10-15 minutes.
- Strain the spiced tea with a high speed blender. Add the raw cashews and pitted dates and blend until completely smooth and frothy.
- Pour into a mug and add the optional maple syrup, shot of espresso or coconut whipped cream.
- Garnish with a cinnamon stick and star anise.
- Pour into a mug and add the optional maple syrup, shot of espresso or coconut whipped cream.
- Garnish with a cinnamon stick and star anise.
