It's chilled and rainy today and I can't help but crave a comforting, warm sip that's frothy and rich. The moment my slippers hit the kitchen floor I headed for my jar of cashews to save the day. Rather than simply blending cashew nuts with water to make a dairy free milk (and then heating it to infuse with tea), you can simply swap plain water with brewed tea for an instant tea latte.
Yunnan Breakfast Black tea is often my go-to tea for this steeped latte because of its hearty, malty taste. While you can stop right there, I like to infuse spices (like cardamom), floral waters, a touch of maple syrup and even tahini (to add a rich texture and intensify the nutty flavor).
Pop over to La Colombe's blog to find my full recipe.
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