Creamy Golden Milk

Rinse the raw, unsalted cashews (1 cup). In your blender, combine the raw, unsalted cashews (1 cup) with water (2 cups). Add all remaining ingredients: ground turmeric (1 tablespoon), ground cinnamon (1.5 teaspoons), ground ginger (1 teaspoon), ground cardamom (0.5 teaspoon), freshly ground black pepper (10 twists), [tiny pinch fine salt], maple syrup (2 tablespoons) (or dates/syrup equivalent), and vanilla extract (2 teaspoons).

Start on a low setting and increase speed until the [cashews] are blended into creamy oblivion. This could take minutes (2) in a high-powered blender or longer in a regular blender. Start 2m timer

Blend in water (2 cups). Taste and add more [maple syrup] (or equivalent) if the mixture tastes too fiery (flavors mellow with time).

To serve cold, fill a drinking glass with [ice] and pour the golden milk on top. To serve warm, gently heat your desired quantity in a saucepan over medium-low heat until steaming, stirring often (do not overdo it, or the texture won't be as nice). Store leftover golden milk in the refrigerator for up to 4 days.