Raina Lee Turmeric Ginger Golden Latte
A Turmeric Ginger Golden Latte, adapted by Raina Lee from Botanica Restaurant.
1 Cup of Raw Cashews, soaked for 4+ hours (no need to soak if you have a high powered blender like a Vitamix)
4 Small Dates, pitted
2 Teaspoons Vanilla Extract
A good pinch of Sea Salt
A pinch on Cinnamon (optional)
3 Cups filtered water
One 4-inch of fresh Turmeric, peeled
One 1.5-inch knob of Ginger, peeled
Combine everything but the black pepper in a blender and blend until completely pureed. Don’t bother straining the cashew nut pulp unless you want no pulp, but the cashews usually break down and liquify. Transfer to a small pitcher and steam using the steam attachment on an espresso machine or a milk frother, or transfer to a pot and heat gently, over medium-low heat, until warm. Pour into a mug and top with a few grinds of black pepper. You can also serve it over ice as well!
Sweet, woody and deep. Native to Mexico, and reliant on the Mexican mountain bee for a natural pollination, ILĀ's cold pressed extract is derived from vanilla orchids that mature slowly — insuring a deep, fragrant flavor. Darker and richer than Madagascar and Tahitian vanilla, with a robust and intoxicating taste.
Soft, pure and crisp. ILĀ Sonoma Sea Salt is naturally harvested through solar evaporation from the clean waters of the Pacific Ocean. Crisp, pure, and mellow in taste, the small crystals are free of additives.