Sunday, March 10, 2013

Warm Hazelnut Chai

1 cup hazelnuts (soaked for 10-12 hours in filtered water)
4-6 cups water
1/2 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp cardamom or coriander powder
4 medjool dates
1 tsp vanilla extract
1-1/2 Tbsp raw carob powder

Blend all ingredients together until very smooth.  Pour into a cheese cloth or nut milk bag and squeeze the milk out of the pulp.  Warm by putting into a crockpot on low setting or into a pot on the stove while stirring constantly and using a thermometer to keep it below 115 degrees. Dehydrate the pulp to use in cookies or crackers.  Yum!

From Rapid Raw by Mark Johnson

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