Iced Honey Cashew Latte w/ Milk Matcha

Many people have already been wondering me how I make my matcha latte. Now, I am number expert, and I am not merely one to toot my own horn, but I do believe I've figured out steps to make quite a freaking great matcha latte.

I can't lie, I used to be a matcha naysayer. I was not really the greatest fan, but I today recognize that this is because I never had it organized quite right.

1. You will need a quality matcha. It may be confusing with culinary matcha for baking, green tea dust, and different matcha products and services that aren't necessarily the good items that you wish to be creating your morning latte with. When I first tried matcha I purchased some on amazon and it absolutely was a very gentle natural colored powder, along with of a matcha cappuccino for reference. It should be a deep and lively green color. I use the company Ippodo tea. It is really a little expensive but so price it. You can get it here at a discount and use VIBRANT10 for 10% off your order.

2. I think the type of dairy you consume it with is extremely important. I was applying grape milk for some time, but discovered it to become a touch chalky after a while. This cashew dairy recipe is perfect for a creamy matcha cappuccino, in my own opinion.

3. I do believe a little feel of sweetness moves quite a distance in regards to a matcha drink. Matcha is this kind of natural and unique flavor, and I do believe having a slight degree of sweetness creates a perfect flavor balance. I enjoy fresh baby since it's perfectly sweet and it even offers numerous health benefits.

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

Honey Cashew Milk:

1 cup organic cashews (soaked six hours-overnight)

4 glasses filtered water

2-4 tablespoons natural honey (can use typical if you do not have raw)

1 tsp vanilla get

1/4 teaspoon beach sodium

**use pretty much darling depending on how special you want it, I suggest using 2 tablespoons, then tasting and adding more if needed.

Guidelines:

Soak cashews in enough water so that they're fully submerged. It is additionally vital to allow them bathe at least six hours, or as long as overnight.
Strain the water from the soaked cashews and let them have a great rinse. To your top speed mixer (I work with a vitamix), add the soaked cashews, 4 cups of filtered water, 3 tablespoons baby, 1 teaspoon vanilla acquire and 1/4 tsp sea salt.
Blend on large for 30 moments to at least one minute.
Employing a fan dairy bag or cheesecloth, fill the milk into the bag/cloth and fit out most of the water (that's your milk) so you just have pulp left. You can save yourself the pulp to use in recipes. Listed here is a good resource for anyone thinking about enthusiast dairy pulp recipes from my girl Blair Flynn of balancewithb.com
Store dairy in a airtight jar for 4 days in the refrigerator.

Matcha Latte

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

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

1 pot darling cashew dairy

*optional: 1 teaspoon vanilla bean ghee, if you want to allow it to be bulletproof style.

** that makes a pretty large iced cappuccino, if you will want smaller latte, use 1/2 pot -3/4 cup milk as opposed to 1 cup.

Instructions:

First, combine 1 teaspoon of matcha with 1/2 glass hot water in only a little dish and whisk it up until all sections are gone. If you're using ghee, include it in at this time to let it dissolve before blending.
Pour the matcha and water contents to the top speed mixer alongside 1 cup of honey cashew milk. Blend on large for around 20 seconds.
Pour around ice and enjoy!
It's significantly therefore delightful when created right. I am hoping you all love this particular matcha latte formula, let me know you have any questions!

Iced Honey Cashew Latte w/ Milk Matcha

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