Recipe: Pumpkin Chai
Mid-winter is making more than its normal curlicue journeys up and down the thermometer. If the wintry blasts leave you craving something warming, satisfying and not too rich, this could be the ticket. Forget what you’ve heard about pumpkin spice this and that; this is the real deal, full of the goodness of actual pumpkin and a little kick of ginger. A high-speed blender like a Vitamix makes short work of the process and ensures the cashews’ creamiest result.
Pumpkin Chai
Serves 2
½ cup raw, unsalted cashews
1 cup water
2 cups brewed plain rooibos tea
¼ cup plain pumpkin puree
1-2 tablespoons honey
1-2 teaspoons finely grated fresh ginger
½ teaspoon ground cinnamon
Scant ½ teaspoon salt
A few gratings of nutmeg
Soak the cashews in the water for at least a half hour and up to overnight. Drain, discarding the water. Put the cashews in the container of a blender along with all the remaining ingredients, and combine thoroughly.
Pour this mixture through a fine strainer into a small saucepan, pressing to release all the liquid. Heat the mixture over low to medium heat, taking care not to boil, and serve immediately with a light scraping of nutmeg on the top.
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