• 1 cup raw cashews, whole or pieces
• 1-1/2 cups water, plus more for soaking
• 1-1/2 cups coconut milk, full fat, unsweetened
• 1 tablespoon Turmeric 
• 1-1/2 teaspoons Cassia Vietnamese Cinnamon 
• 1 teaspoon Powder Ginger 
• 1/4 teaspoon ground Black Tellicherry Peppercorn 
• 1/2 teaspoon Heilala Vanilla Paste 

In a medium bowl, cover the cashews with water and soak several hours or overnight.

Rinse the cashews well and combine with 1-1/2 cups water in a high speed blender. Liquefy on high speed, 15-30 seconds.

Add the remaining ingredients and blend again, until the mixture is smooth and creamy, about 30 seconds more.

Blending times may vary, but most modern blenders will liquefy the mixture well. If you want the milk ultra-smooth, strain it through a sieve lined with layers of cheesecloth or a nut bag.

Store Golden Milk in the refrigerator up to 3 days. Shake well, and warm gently before serving.