Iced Honey Cashew Latte w/ Milk Matcha

Lots of people have now been asking me how I make my matcha latte. Now, I am no expert, and I'm not one to toot my own horn, but I really do think I've figured out how to make a pretty freaking great matcha latte.

I can't lay, I used to be a matcha naysayer. I was not really the largest fan, but I now understand that this is because I never had it organized very right.

1. You need a quality matcha. It may be complicated with culinary matcha for cooking, green tea dust, and other matcha products that aren't necessarily the good stuff you intend to be making your morning cappuccino with. When I first attempted matcha I bought some on amazon and it was a very gentle natural colored powder, the color of a matcha cappuccino for reference. It must be a strong and vibrant green color. I use the manufacturer Ippodo tea. It is a little dear but therefore value it. You can purchase it here at a discount and use VIBRANT10 for 10% down your order.

2. I believe the kind of dairy you consume it with is very important. I was using grape dairy for some time, but found it to be a touch chalky after a while. This cashew dairy recipe is ideal for a creamy matcha latte, in my own opinion.

3. I think a little feel of sweetness goes a considerable ways when it comes to a matcha drink. Matcha is this earthy and distinctive taste, and I think having a slight degree of sweetness produces a perfect quality balance. I really like organic baby because it's completely sweet and it also offers numerous wellness benefits.

OKAY, therefore listed here is how you produce the dairy + the latte:


Honey Cashew Dairy:

1 cup fresh cashews (soaked six hours-overnight)

4 glasses filtered water

2-4 tablespoons organic darling (can use regular if there isn't raw)

1 teaspoon vanilla extract

1/4 teaspoon ocean salt

**use pretty much darling relying on how special you are interested, I will suggest using 2 tablespoons, then tasting and putting more if needed.


Soak cashews in enough water so that they're completely submerged. You'll want to allow them bathe at least six hours, or so long as overnight.
Drain the water from the drenched cashews and provide them with a good rinse. To your high speed blender (I use a vitamix), include the drenched cashews, 4 glasses of filtered water, 3 tablespoons honey, 1 tsp vanilla remove and 1/4 tsp sea salt.
Mix on large for 30 moments to at least one minute.
Using a fan dairy bag or cheesecloth, serve the dairy in to the bag/cloth and fit out all the water (that's your milk) so that you only have pulp left. You are able to save the pulp to used in recipes. Here is a great resource for anyone interested in fan milk pulp dishes from my girl Blair Flynn of
Store milk in a airtight jar for 4 times in the refrigerator.

Matcha Cappuccino

1 tsp high quality matcha (my favorite is Ippodo 'ummon-no-mukashi) *you may use VIBRANT10 for 10% off

1/2 glass hot water (very hot, but nearly boiling)

1 pot darling cashew milk

*optional: 1 teaspoon vanilla bean ghee, if you intend to make it bulletproof style.

** this makes a fairly big cold latte, if you'll need a smaller cappuccino, use 1/2 cup -3/4 cup dairy as opposed to 1 cup.


First, combine 1 tsp of matcha with 1/2 cup warm water in a little bowl and whisk it until all sections are gone. If you're using ghee, put it in at this time to allow it burn before blending.
Pour the matcha and water articles into the high speed blender alongside 1 pot of honey cashew milk. Combination on large for about 20 seconds.
Serve around snow and appreciate!
It's significantly therefore tasty when made right. I really hope you all love this particular matcha cappuccino formula, allow me to know you've any questions!émon-go-pokecoins-62.pdf

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