1. Add cashews to an airtight container, cover with water and refrigerate for at least two hours (up to overnight) to soften for creamy texture. Once the cashews have soaked, drain the cashews and discard the water.

2. Heat 3 cups of water to 212 degrees, add the 3 tablespoons of black tea and steep for 4 minutes.

3. Remove the tea (set aside), and let steeped tea cool to room temp.

4. Once the tea has cooled, add the cashews, steeped tea, sea salt and maple syrup to a high-powered blender. Blend for several minutes until the milk is smooth.

5. Serve immediately as an iced or hot latte, or store in an airtight container in the refrigerator for up to 3 days. We recommend storing the latte in a mason jar as the cashew fat will separate and you will need to shake the container.

To make a hot cashew milk black tea latte:
1. Simply add the tea infused milk to a small pot on the stove over medium low heat and heat until simmering. Pour into cup and serve immediately.

To make an iced cashew milk black tea latte:
1. Simply pour the tea infused milk over ice and enjoy immediately as ice cubes can melt and dilute the latte.