A frosted chai latte is the ultimate refreshment on a hot day, with spices and sweet maple syrup. As a bonus, you can make your own cashew milk (which is very easy)!






Skill level

Average: 3.7 (3 votes)


Cashew milk

  • 2 cups cashews, soaked in water for at least 3 hours (see Notes)


  • 2 tbsp maple syrup or coconut sugar, to taste
  • 1 cinnamon stick
  • ½ tsp ground ginger
  • 1 vanilla pod, scored lengthways, or 1 tsp vanilla paste
  • 1 level tsp ground turmeric
  • pinch of salt


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: 3 hours

1. To make the cashew nut milk, drain and rinse the soaked cashews and add to a blender with 3 cups of water, blend until very fine, then pass through a sieve lined with a muslin cloth (save any remaining pulp as ‘cashew nut flour’).

2. Bring the milk to a simmer in a saucepan, add all the remaining ingredients including a grating of fresh turmeric, whisk well and reduce the heat to low. Leave to simmer for 5 minutes, then strain and allow to cool. Blend in a high-powered blender with 1 cup ice cubes for a frosted version, or allow to cool completely and serve over lots of ice.


• You can also use dairy milk or coconut milk instead of cashew milk.

This is also delicious served warm on a chilly night.