Picture this: a Vermont farmhouse with an open layout, natural wood floors, and crisp white walls. Students mill about, studying the bronze Krishna statuettes perched on end tables and banquettes. In the kitchen, a large stainless steel pot sends steam curling toward the ceiling, infusing the air with hints of black assam, ginger, cinnamon, and cardamom.

A class dinner at my art history professor's home was my first introduction to masala chai, an occasion that is steeped deep into my memory.

Being dairy-deprived as I am, I concocted this dreamy masala chai with homemade cashew milk.

Cashew Milk Masala Chai

For the cashew milk:

2-3 cups water
1 cup raw cashews, soaked in water overnight
A dash salt
1 tsp honey
1 tsp cinnamon
2 tsp vanilla extract

For the chai:

2 cups water
1 tsp freshly grated ginger
1 tsp ground black pepper
4 whole cloves
1 cinnamon stick, broken into pieces
4 whole allspice berries
2 tbsp sugar or agave syrup
2 tbsp loose black tea (assam)

Drain soaked cashews and rinse until water runs clear. Add cashews and 2 cups water to a blender, and pulse/puree until the nuts are completely pulverized. Add a bit more water, and blend again. Add salt, honey, cinnamon, and vanilla. Strain through cheesecloth or nut milk bag to achieve an appetizing, smooth, milk-like texture.

In a saucepan, bring water, spices, and sugar to a boil. Add 2 cups cashew milk and bring to a boil once again. Remove pan from heat, and add the tea. Cover and let steep for 5 minutes. Stir, then strain through a fine mesh sieve (or a sifter or cheese cloth or a french press).