Welcome to the tastiest contradiction: A cold, frothy shake that somehow also packs in the warm & cozy vibes (think sitting by a bonfire on a cold day). This almond-cashew chai shake combines all the things you love about a chai latte (sweet! spicy! creamy!) into a hearty, satisfying shake.
Makes 1 Shake
2 Medjool dates, pitted
1 tbsp raw cashews
¼ tsp fennel seeds
1 package Yumbutter Inergy Almond Butter
¼ cup fresh coconut meat
½” piece fresh ginger, peeled and chopped into pieces
1 cup strong black tea (like Assam), cooled to room temperature or cold
¼ tsp ground cardamom
½ tsp ground cinnamon
Pinch black pepperDirections
Place the dates, cashews, and fennel seeds in a small heat-proof bowl. Bring a kettle to boil and pour the hot water over the bowl, just enough to cover. Let sit 10 minutes to soften the cashews and fennel, and hydrate the dates. (This makes everything extra-creamy when blended.)
Add the Yumbutter, coconut, ginger, tea, cardamom, cinnamon, and black pepper into a high-speed blender.
Strain the dates, cashews, and fennel through a sieve. Discard water. Add ingredients to the blender. Process on high for 30-45 seconds until frothy and creamy. Pour into a glass and enjoy!
- Don’t have dates? You can sub 1-2 teaspoons honey. Just add it directly to the blender.
- Feel free to play around with the spices — other spices commonly used in masala chai are star anise, nutmeg, and cloves.
- Using fresh cashews in combination with the Yumbutter almond butter gives this shake both creaminess and heartiness. It’s satisfying!