Just like that! I am back. Where was I?
Drifting
I have been underground for weeks now. Has it been weeks? Yes, maybe it has been a long time. It has been cold and windy outside, and so I escaped and retreated…
Inside
But there has been rustling of late though, stirrings and I know that I must see to them. All of them. I feel the need to stretch my legs, uncurl myself and sniff around up there, and reach upwards outside of my little burrow.
And here is what I found so far…
almond hazelnut chai
Lately, I have been soaking the nuts and then freezing a few batches to have on hand immediately. They defrost in 5 – 10 minutes, ready to put in the blender for nut milk.
ingredients
1 cup/160g raw hazelnuts
4½ cups filtered water
1 Tbsp fresh ginger
1 tsp cinnamon powder
¼ tsp nutmeg
6 cardamom pods
6 black peppercorns
pinch rock salt
1 tsp vanilla extract
5 Medjool dates – pits removed
pre-soak
1. Soak the almonds for at least 4 hours or overnight.
preparation
2. Drain and rinse the soaked almonds. Rinse the hazelnuts and place both nuts in a high-speed upright blender.
3. Pour in the water and add remaining ingredients – blend until smooth.
4. Pour into a nut milk bag, squeezing with your hands to remove all the milk.
5. Taste and adjust the sweetness if desired. Serve slightly warmed, chilled or at room temperature with a sprinkle of turmeric and cinnamon powder on top.
Goodness shared by Stacey
