This bright, nourishing drink combines creamy, fresh cashew-date milk with a hearty dose of anti-inflammatory herbs that are rich in immune-supporting vitamin C. It’s wildly delicious and deeply soothing. Enjoy it warm or iced. Many of these ingredients can be sourced from a local herbal shop or ordered online at taoherbery.com.
Steps
1
Making the Drink
Ingredients
FOR THE HERBAL BLEND:
1 tablespoon ground turmeric
1 tablespoon ground ginger
1⁄8 teaspoon pepper
1⁄4 teaspoon ground amla root
1⁄4 teaspoon camu camu fruit powder
1⁄4 teaspoon magnesium (citrate) powder
1⁄4 teaspoon ascorbic acid (vitamin C) powder
1⁄4 teaspoon hawthorn berry powder
1⁄2 teaspoon vanilla powder
FOR THE CASHEW MILK:
11⁄2 cups raw, organic cashews, soaked in hot water, covered, for 10 minutes and then drained
3 pitted dates
8 teaspoons honey or sweetener of choice
5 cups filtered water
To make the herbal blend, combine all the ingredients in a lidded jar.
To make the cashew milk, in a blender, combine all the ingredients and blend on high speed for 2 minutes. Strain through fine cloth or a nut-milk bag, if desired. Store covered in the refrigerator for up to three days.
To make one serving, combine 10 ounces of the cashew-date milk with 1 heaping teaspoon of the herbal blend and mix well.
To make it a warm beverage, warm the cashew milk before mixing it with the herbal blend.
For an iced version, combine cold cashew milk with the herbal blend, mix well, and pour it over ice.
