Cashew Chilate
Ingredients
- 480 ml raw cashews
- 1 tsp. whole allspice
- 3 3" cinnamon sticks, divided
- 1440 ml whole milk
- 50 g sugar
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- Flaky sea salt
Instructions
-
Preheat oven to 325°. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 12–14 minutes.
-
Meanwhile, toast allspice and 2 cinnamon sticks in a medium saucepan over medium heat, stirring often, until fragrant, about 3 minutes. Add cashews, milk, sugar, and kosher salt and reduce heat to low. Cook, stirring occasionally, until cashews soften and flavours infuse (do not let milk boil), 20–25 minutes. Let cool slightly.
-
Transfer mixture to a blender and purée on high speed until very smooth and the consistency of heavy cream. Wipe out saucepan. Strain chilate through a fine-mesh sieve back into saucepan. Reheat chilate over medium-low, stirring occasionally, until hot.
-
Ladle chilate into mugs and finely grated remaining cinnamon stick over; sprinkle with sea salt.
Notes
Imported from Mela.
