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.