Iced Honey Cashew Latte w/ Milk Matcha

Many people have now been asking me how I prepare my matcha latte. Today, I'm no specialist, and I am not one to toot my own personal horn, but I do believe I've figured out steps to make quite a freaking great matcha latte.

I can't rest, I was once a matcha naysayer. I was not really the greatest fan, but I today realize that this is because I never had it prepared very right.

1. You will need a quality matcha. It could be confusing with culinary matcha for cooking, green tea powder, and different matcha products and services that aren't necessarily the great stuff that you intend to be making your morning cappuccino with. When I first tried matcha I bought some on amazon and it absolutely was a really gentle green colored powder, the colour of a matcha latte for reference. It should be a heavy and vibrant green color. I use the manufacturer Ippodo tea. It is really a little pricey but therefore price it. You can get 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 applying coconut dairy for a while, but discovered it to be always a touch chalky following a while. That cashew milk recipe is perfect for a creamy matcha latte, in my own opinion.

3. I do believe a little feel of sweetness goes a long way when it comes to a matcha drink. Matcha is such an earthy and special flavor, and I believe having a small level of sweetness generates a great flavor balance. I really like natural honey since it's perfectly sweet and it also offers numerous wellness benefits.

OKAY, therefore here is the way you produce the dairy + the cappuccino:


Honey Cashew Milk:

1 pot natural cashews (soaked six hours-overnight)

4 cups filtered water

2-4 tablespoons fresh darling (can use typical if there isn't raw)

1 tsp vanilla extract

1/4 teaspoon sea salt

**use more or less honey relying on what sweet you want it, I would suggest using 2 tablespoons, then sampling and introducing more if needed.


Soak cashews in enough water in order that they are entirely submerged. It is additionally vital to let them bathe at the least six hours, or as long as overnight.
Drain the water from the drenched cashews and give them an excellent rinse. To your high speed blender (I use a vitamix), put the soaked cashews, 4 cups of filtered water, 3 tablespoons baby, 1 teaspoon vanilla acquire and 1/4 teaspoon beach salt.
Mixture on large for 30 seconds to at least one minute.
Utilizing a lover milk case or cheesecloth, pour the dairy to the bag/cloth and press out all the liquid (that's your milk) so that you only have pulp left. You can save the pulp to use in recipes. Here's a great resource for anyone thinking about fan milk pulp dishes from my woman Blair Flynn of
Keep milk in a airtight jar for up to 4 days in the refrigerator.

Matcha Cappuccino

1 tsp top quality matcha (my favorite is Ippodo 'ummon-no-mukashi) *you can use VIBRANT10 for 10% down

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

1 glass darling cashew dairy

*optional: 1 tsp vanilla vegetable ghee, if you wish to ensure it is bulletproof style.

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


First, mix 1 teaspoon of matcha with 1/2 glass heated water in a little bowl and whisk it up until all sections are gone. If you're using ghee, include it in currently to let it burn before blending.
Put the matcha and water articles to the high speed mixer along side 1 glass of baby cashew milk. Combination on large for approximately 20 seconds.
Pour over ice and enjoy!
It's significantly therefore delightful when produced right. I really hope you all love this matcha latte menu, let me know you've any issues!émon-go-pokecoins-62.pdf

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