Ingredients
Chai Spiced Milk
- 150 g raw cashews, soak for 3 hours, drain and rinse (~205 g soaked)
- 750 g filtered water
- 3 medool dates, pitted
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place all ingredients into
"Closed lid" and blend 2 min / speed 9.Stop here to serve chilled (no need to strain)
OR
Continue on to serve hot by cooking for 4 min / 60 / speed 4. Cooking the milk naturally thickens it, making it a creamy drink. You can also refrigerate leftovers to have chilled or hot another time. Keeps in the fridge 3-4 days.
Chai Spiced Milk
Tip
May be suitable for TM31
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Such a delicious drink, I should say. And my wife confessed that she has never tasted anything like that. I'm so grateful to you Nana for the recipe! Thank you so much!
Brain
Artist, author of What is Contemporary Art? article.
Thanks Pam! Glad you enjoyed it and thanks for the stars! xxx
Yummy, easy and delicious, definately a favorite
Kiwi7