Creamy Golden Milk (Hot or Iced)

Ingredients

• cup raw, unsalted cashews (soaked for4 hours or in the fridge overnight if you are not using a high-powered blender)
• cup swater, divided
• tablespoon ground turmeric
• 1/2 teaspoon sground cinnamon
• teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• twists of freshly ground black pepper
• Tiny pinch of fine salt
• tablespoon shoney or maple syrup
• teaspoon svanilla extra ct

Instructions

1. Whether soaked or not, rinse the cashews until the water runs clear. In your blender, combine the cashews with 2 cups of the water. Add all of the remaining ingredients (turmeric, cinnamon, ginger, cardamom, pepper, salt, honey and vanilla).
2. Start on a low setting and increase the speed until the cashews are blended into creamy oblivion. This could take 2 minutes in a high powered blender or longer in a regular blender.
3. Blend in 2 cups more water until creamy. Taste, and if the mixture tastes too fiery, you can blend in a bit more sweetener (though the flavors seem to mellow a bit with time).
4. To serve cold, fill a drinking glass with ice and pour the golden milk on top. Or to serve warm, gently heat your desired quantity in a saucepan on the stove over medium low heat until steaming, stirring often (don’t overdo it, or the texture won’t be as nice). Store leftover golden milk in the refrigerator for up to 4 days.