Iced Honey Cashew Latte w/ Milk Matcha

Many people have already been asking me how I prepare my matcha latte. Now, I am number expert, and I'm not one to toot my own horn, but I do think I have found out making a fairly freaking good matcha latte.

I can not lay, I was previously a matcha naysayer. I was not really the largest supporter, but I today realize that this was because I never had it organized very right.

1. You will need a quality matcha. It could be puzzling with culinary matcha for cooking, green tea extract dust, and other matcha products and services that aren't necessarily the great stuff you wish to be making your morning latte with. When I first tried matcha I bought some on amazon and it had been a very light green shaded dust, along with of a matcha cappuccino for reference. It should be a deep and lively natural color. I utilize the manufacturer Ippodo tea. It is a small dear but so worth it. You can purchase it here at a discount and use VIBRANT10 for 10% off your order.

2. I believe the type of dairy you drink it with is quite important. I was using grape milk for a while, but found it to become a bit chalky after having a while. That cashew milk formula is perfect for a steamy matcha latte, in my opinion.

3. I think a little touch of sweetness moves a considerable ways in regards to a matcha drink. Matcha is such an natural and special flavor, and I do believe having a small degree of sweetness creates a perfect quality balance. I really like raw baby since it's perfectly special and it also offers numerous health benefits.

OKAY, therefore listed here is how you produce the milk + the cappuccino:

Baby Cashew Dairy:

1 glass raw cashews (soaked six hours-overnight)

4 glasses blocked water

2-4 tablespoons raw honey (can use regular if you don't have raw)

1 teaspoon vanilla extract

1/4 teaspoon sea salt

**use pretty much honey depending how sweet you are interested, I will suggest applying 2 tablespoons, then sampling and adding more if needed.

Directions:

Bathe cashews in enough water so that they're entirely submerged. It is additionally vital to let them soak at least six hours, or so long as overnight.
Drain the water from the drenched cashews and give them an excellent rinse. To your high speed mixer (I use a vitamix), add the drenched cashews, 4 glasses of filtered water, 3 tablespoons darling, 1 teaspoon vanilla acquire and 1/4 tsp ocean salt.
Combination on high for 30 moments to at least one minute.
Employing a fan milk bag or cheesecloth, pour the milk to the bag/cloth and squeeze out all of the liquid (that's your milk) so you just have pulp left. You can save yourself the pulp to use within recipes. Here's a good resource for those interested in nut dairy pulp dishes from my girl Blair Flynn of balancewithb.com
Store milk in a airtight jar for approximately 4 days in the refrigerator.

Matcha Latte

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

1/2 pot heated water (very hot, but not exactly boiling)

1 cup honey cashew milk

*optional: 1 tsp vanilla vegetable ghee, if you intend to allow it to be bulletproof style.

** this makes quite a large cold latte, if you want a smaller cappuccino, use 1/2 glass -3/4 cup milk as opposed to 1 cup.

Instructions:

First, combine 1 teaspoon of matcha with 1/2 glass heated water in only a little dish and whisk it up until all clumps are gone. If you are applying ghee, add it in currently to allow it to burn before blending.
Serve the matcha and water contents into the high speed blender along side 1 cup of darling cashew milk. Mix on large for about 20 seconds.
Serve around snow and enjoy!
It's severely so delicious when built right. I hope you all enjoy this matcha latte formula, allow me to know you have any issues!

Iced Honey Cashew Latte w/ Milk Matcha

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