If you do not have a high-power blender, soak the cashews in water for about 4 hours or overnight in the refrigerator. If you have a high-power blender, you can skip soaking the cashews.
In a medium sauce pan, bring 2 cups of water to a simmer over medium-high heat. Remove the sauce pan from the heat and add gingerbread spice tea bags and steep for about 4 minutes. Discard tea bags and set aside.
If you soaked cashews, drain them and wash. Place the cashews in a blender. Add honey, vanilla, cinnamon, ginger, nutmeg, cardamom and dash of sea salt.
Pour tea into the blender, but keep the pot if you intend to drink tea warm soon. Securely fasten the lid and slowly start to blend, increasing speed until cashews are completely pulverized.
Add remaining 2 cups of water. Secure the lid and blend again. I strained my tea through a fine-mesh strainer (cheesecloth) but this is optional.
If tea needs to be warmed, pour mixture back into your saucepan on the stove over medium-high hear, stirring frequently, just until the mixture comes to a simmer. Add cinnamon stick for garnish. Enjoy!