Chai Tai
Ingredients
| 1 cup | 240 ml | unsweetened almond milk or other nut, grain, or seed milk (strained if homemade) |
| 1 cup | 240 ml | coconut water |
| 1/4 cup | 60 ml | chopped pitted dates (soaked, if using a conventional blender) |
| 1 tsp | 5 ml | natural vanilla extract |
| 1/2 tsp | 2.5 ml | ground cinnamon |
| 1/4 tsp | 1.3 ml | ground ginger |
| 1/8 tsp | 0.6 ml | ground nutmeg |
| 1/8 tsp | 0.6 ml | ground cardamom |
| pinch | ground cloves | |
| pinch | natural salt (optional, to bring out flavors) | |
| 2 | medium frozen sliced bananas | |
| 1 cup | 240 ml | ice cubes (optional) |
| 1 tbsp | 15 ml | blanched raw almonds, soaked (booster) |
| 1 tbsp | 15 ml | chia seeds (booster) |
| 1 tbsp | 15 ml | flaxseed oil (booster) |
Instructions
- Throw all of the ingredients into your blender and puree on high for 30 to 60 seconds, until smooth and creamy.
Boosters: use any or all, if you'd like.