Bring about 6 oz of water to an almost boil. While the water is heating, place the cashew milk, cinnamon, ginger, cardamom, and honey or maple syrup (if using) into a blender.
Carefully add the very hot water to the blender and blend on low speed, gradually working up to medium low, and blending until the vegan chai latte is creamy and frothy.
Optional: you can also add adaptogens or mushroom powders to this vegan chai latte, if you'd like. Some that I enjoy adding are reishi mushroom powder which may help your body adapt to stress and benefit your immune system, chaga mushroom powder which has many antioxidants and may also support immune system and pearl powder which may support radiant skin and natural collagen production. If I were using these I'd add one or two at a time so as to not affect the creaminess of the drink too much.