Lavender Cashew Earl Grey Latte
Call me super English, but afternoon tea is one of my most important daily rituals. Whether it’s ceremonially laid out in the garden or out of a to-go cup on an overcrowded train, once 5 o’clock hits, I gots to have my tea!
Depending on my mood and the weather etc. the nature of tea can change, but I like to be a little extravagent. To treat myself to a little something as a congratulation for getting this far in the day and to keep me pushing on until dinner.
Now, I don’t often drink caffeine. I try to avoid it as a general rule - it makes me feel super giddy and nauseous (I have too much vāta). However, there are rare occasions where I ‘let myself go’. This recipe works with caffeinated or de-caffeinated black tea. I have made this tea with Rooibos tea before and it’s pretty good - there is a certain something however, about the citrusy top-notes of an earl grey that you just can’t beat.
This tea latte is creamy and comforting. Feminine and floral without loosing any of the robustness of the tea. I highly recommend.
Firstly you will need to prepare the Salted Vanilla Cashew Milk:
(makes 4 cups)
- Soak 1 cup of cashew nuts in cold water for an hour. Add the soaked cashew nuts to a blender along with 4 cups of water, a pinch of salt, and 1tsp of vanilla essence. Blend on high until smooth. You may wish to strain through a nut bag but personally I find the cashew so creamy that this isn’t necessary. This cashew milk will keep for up to 4 days in the fridge.
Ingredients
(makes 1 cup)
1tbsp of loose Earl Grey Tea (or one teabag)
1/2 tsp dried Lavender
Boiling water
1/2 cup Vanilla Cashew Milk
Maple Syrup
Method:
- Steep the tea and lavender buds in 1/2 cup of boiling water for 5 minutes, or until very strong. Then strain the tea into a blender with the cashew milk.
- Once frothy, pour the milky tea mixture into a pan and heat through. You can add maple syrup to sweeten.
Depending on my mood and the weather etc. the nature of tea can change, but I like to be a little extravagent. To treat myself to a little something as a congratulation for getting this far in the day and to keep me pushing on until dinner.
Now, I don’t often drink caffeine. I try to avoid it as a general rule - it makes me feel super giddy and nauseous (I have too much vāta). However, there are rare occasions where I ‘let myself go’. This recipe works with caffeinated or de-caffeinated black tea. I have made this tea with Rooibos tea before and it’s pretty good - there is a certain something however, about the citrusy top-notes of an earl grey that you just can’t beat.
This tea latte is creamy and comforting. Feminine and floral without loosing any of the robustness of the tea. I highly recommend.
Firstly you will need to prepare the Salted Vanilla Cashew Milk:
(makes 4 cups)
- Soak 1 cup of cashew nuts in cold water for an hour. Add the soaked cashew nuts to a blender along with 4 cups of water, a pinch of salt, and 1tsp of vanilla essence. Blend on high until smooth. You may wish to strain through a nut bag but personally I find the cashew so creamy that this isn’t necessary. This cashew milk will keep for up to 4 days in the fridge.
Ingredients
(makes 1 cup)
1tbsp of loose Earl Grey Tea (or one teabag)
1/2 tsp dried Lavender
Boiling water
1/2 cup Vanilla Cashew Milk
Maple Syrup
Method:
- Steep the tea and lavender buds in 1/2 cup of boiling water for 5 minutes, or until very strong. Then strain the tea into a blender with the cashew milk.
- Once frothy, pour the milky tea mixture into a pan and heat through. You can add maple syrup to sweeten.