Creamy Cardamom Ginger Latte

My mom and I had just gotten back from a walk in the POURING rain. Chilled to our bones, I wanted to make us a hot drink to warm up but I didn’t have any mylk in the fridge. I decided to get creative and try to blend cashews and water together to create a creamy warming beverage. After making it a few times, adjusting the spice level to be JUST right, the Creamy Cardamom Ginger Latte is perfected for you to enjoy!

This recipe has under 10 ingredients and can be made right in your blender. This drink is so creamy and delicious, you won’t believe there is no dairy in it! The warming spices are hitting just the right note, the dates offering the perfect amount of sweetness without refined sugar and the cashews blend well to make a creamy base. This latte has health boosting ginger and cardamom and can be enjoyed year round (but especially during the colder seasons!).

Here is how to make it:

SERVING 2 people

PREP 5 mins / TOTAL TIME 8 minutes

Ingredients

~ 7 whole green cardamom pods *see note below

~ 1/2 cup raw, unsalted cashews

~ 4-6 whole dates, pitted *

~ 2 cups boiling water

~ 1 tsp vanilla extract

~ 3 tsp fresh ginger root, roughly chopped

~ Optional: 1/2 tsp white or yellow Maca, 1 Tbsp coconut oil

Steps 

1. Place all ingredients in your high powdered blender. Place the lid on and soak for 5 minutes.

2. At the end of 5 minutes, blend on high for 2-3 minutes. *

3. Pour into mugs through a sieve and enjoy!

Happy Drinking Friends!

♡ Kell

Notes

For the freshest cardamom taste, whole green pods are recommended. However, if you have ground cardamom instead I found 1/2 - 1 tsp was sufficient and comes down to how strong you want the cardamom to come through.

The type of dates I commonly have in my pantry are medjool, however you can use whatever kind you prefer the taste of. 4 dates added will result in a beverage on the less sweet side, where as 6 dates added will result in a more sweet beverage.

Be aware that built up pressure from the heat can cause the lid on the blender to come off. Before I put the blender on, I tend to pop the lid off for a second to release some of the pressure, and place the lid back on to blend. My Vitamix lid has a centre part that twists off, so I’ll often hover the centre part over top of the opening to catch any splatter and release some of the built up pressure while blending.

I found even in a high speed blender, there could still be some residual ginger root ‘bits’. I personally didn’t mind a few bits being in my drink and to be honest, I wanted to avoid more dishes (haha), but if I’m making this for friends or family, I use a sieve before serving.