Chai Latte Ice Cream (Vegan)

1. Steep the tea bags in 3/4 cup of boiling water for at least 15 min, you want the chai flavor to be strong and crisp. Remove the bags and squeeze the excess tea. Let it cool in the fridge. You can also do that a day before.
2. Drain the cashews and place them in the container of your blender, along with cooled chai tea and the rest of ingredients. Blend on high speed until creamy and smooth.  
3. Process the mixture in the ice cream machine until ready (it took me about 40 min to soft-serve consistency), transfer to a bowl or a container and freeze for 2-3 hours before serving.
4. Alternatively, skip the third point and simply pour the blended mixture into the pop stickle molds, paper espresso cups or any other small containers and freeze for about 4 hours.

Enjoy!!