A gooey sauce swirling with brown sugar, cardamom, and ginger, drizzled over crispy tea-infused waffles, lathered in cashew whipping cream. That’s the delectable creation you are looking at. It’s so delicious, and as far as indulgent breakfast recipes go, this one is fairly healthy.
For our vegan friends out there – you’re going to love this innovative cashew whip! Be warned that the cashews need to start soaking the night before. Omit the caramel sauce, or swap with your favorite coconut-milk based caramel to make the entire recipe truly vegan.
Your family, friends, or significant other will be in a starry-eyed breakfast coma after whipping up this toothsome treat.
- Chai Caramel Sauce
- 1 cup packed brown sugar
- ½ cup half and half
- 4 tablespoons butter
- 3 tea bags Numi Golden Chai
- Cashew Whipped Cream
- 1 cup cashews
- 2 cups water + ½ cup
- ¼ teaspoon vanilla extract
- Chai Waffles
- Your favorite waffle mix (made per instructions)
- 1 bag Numi Golden Chai
- ¼ cup walnuts, crushed
- The night before, rinse cashews. Then soak them in 2 cups of water. After at least eight hours of soaking, drain, and rinse the cashews again.
- Add the cashews and ½ cup of water to a blender and blend until smooth. You can do this in a food processor too but the blender will make the mixture smoother and lighter.
- Mix in the vanilla extract. If you were to use this whipping cream outside of these waffles, you may want to add a pinch of sugar. In this recipe, the delicious chai caramel we are making has your sweet tooth covered!
- Make the waffle mix per instructions for about 12 waffles. Once the batter has formed, tear open a bag of Numi Golden Chai and dump it into the batter. Mix well to combine. Let stand.
- In a small sauce pan, warm the half and half over a medium heat, just til it steams. Remove from the heat, add in the three tea bags (don’t tear these open), cover, and let steep for five minutes.
- Remove the tea bags. Add the butter to the cream and return the pan to a medium heat, until it fully melts. Add in the brown sugar and bring the mixture to a low simmer; careful not to burn! Cook for five minutes, whisking gently.
- Prepare a warmed waffle iron with cooking spray and make all of the waffles. You can keep the cooked waffles on a baking sheet in the oven at 200 degrees.
- To serve, smother the cashew cream between the waffles and sprinkle with walnuts, serving in stacks of two or four (if you’re hangry!). Top with more cashew cream and drizzle with chai caramel sauce. Top with more walnuts.
If you loved this recipe, head to our repertoire of tasty vegan tea-infused recipes for more.
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