How To Make Your Own Chai Milk -- Without Using Dairy

It's sweet, spicy and velvety smooth.

With the perfect balance of sweetness and spice, this protein-packed cashew chai milk is one of those recipes for which you'll find endless uses. Mix it in with your tea for a smooth burst of flavor; pour it over ice and sip at your desk to stave off mid-day cravings; blend it with fresh bananas and greens to create a powerful smoothie; warm it over the stovetop and sprinkle with cinnamon for a creamy evening treat. It's versatile, velvety and couldn't be simpler to make.

Cashew Chai Milk

Recipe by Kris Carr, from "Crazy Sexy Juice"


1 c. raw cashews, soaked for 2 hours, rinsed and drained

3 1/4 c. water

1 tsp. cinnamon

1/4 tsp. cardamom

1/4 tsp. sea salt

2 to 3 Tbsp. maple syrup

1/2-in. piece of ginger, peeled


Pour all ingredients into a high-speed blender and blend until creamy and smooth.

Store in an airtight container for up to three days in the fridge.

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