— Field Notes / Entry N°10 Vol. 10
A spiced cashew chai for slow afternoons
— Cashews simmered into the chai itself — for body, for richness, for the small luxury of a milky drink that holds itself up.
— filed — N°10 — mar 2026 — Soak a small handful of cashews in hot water for ten minutes. Drain. Blitz with half a cup of fresh milk until completely smooth.
Bring two cups of water, a thumb of crushed ginger, four black peppercorns, three cloves, and two cardamom pods to a boil. Add two heaping teaspoons of strong black tea, simmer one minute. Add the cashew milk, plus another cup of fresh milk. Bring back almost to a boil and pull it off.
Sweeten to taste. Strain into thick cups. Serve with something salty.