Iced Honey Cashew Latte w/ Milk Matcha

Lots of people have now been asking me how I prepare my matcha latte. Today, I am number specialist, and I am not just one to toot my very own horn, but I do think I've identified how to make a fairly freaking excellent matcha latte.

I can't lay, I used to be a matcha naysayer. I was simply not the largest fan, but I today realize that this is since I never had it organized rather right.

1. You need a quality matcha. It can be confusing with culinary matcha for cooking, green tea extract dust, and other matcha services and products that aren't always the great items that you intend to be creating your day cappuccino with. When I first tried matcha I bought some on amazon and it was a very mild green shaded powder, the color of a matcha cappuccino for reference. It should be a strong and vibrant green color. I use the model Ippodo tea. It is just a little dear but so worth it. You can get it here at a discount and use VIBRANT10 for 10% off your order.

2. I think the sort of dairy you consume it with is very important. I was applying grape milk for a while, but discovered it to be always a touch chalky after having a while. That cashew milk formula is good for a steamy matcha cappuccino, in my opinion.

3. I think only a little feel of sweetness goes a long way as it pertains to a matcha drink. Matcha is this kind of natural and distinctive quality, and I believe having a small level of sweetness creates an ideal taste balance. I love organic honey since it's perfectly sweet and it even offers numerous health benefits.

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

Honey Cashew Dairy:

1 cup fresh cashews (soaked six hours-overnight)

4 glasses blocked water

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

1 teaspoon vanilla extract

1/4 tsp ocean salt

**use pretty much honey relying on how sweet you want it, I recommend using 2 tablespoons, then tasting and adding more if needed.

Guidelines:

Soak cashews in enough water in order that they're entirely submerged. It is in addition crucial to allow them bathe at the least six hours, or provided that overnight.
Strain the water from the drenched cashews and provide them with an excellent rinse. To your top speed mixer (I work with a vitamix), add the drenched cashews, 4 glasses of filtered water, 3 tablespoons darling, 1 teaspoon vanilla extract and 1/4 teaspoon ocean salt.
Mix on large for 30 seconds to 1 minute.
Using a nut dairy case or cheesecloth, serve the dairy into the bag/cloth and squeeze out most of the liquid (that's your milk) so that you only have pulp left. You are able to save yourself the pulp to use in recipes. Here's a great resource for anyone thinking about enthusiast dairy pulp dishes from my lady Blair Flynn of balancewithb.com
Keep milk in an airtight container for 4 days in the refrigerator.

Matcha Cappuccino

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

1/2 pot heated water (very warm, but not quite boiling)

1 glass darling cashew dairy

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

** that makes quite a big cold latte, if you will want smaller latte, use 1/2 pot -3/4 glass milk rather than 1 cup.

Directions:

First, combine 1 teaspoon of matcha with 1/2 cup heated water in a little pan and whisk it up to all clumps are gone. If you are applying ghee, add it in at the moment to allow it to dissolve before blending.
Serve the matcha and water articles to the high speed mixer along side 1 pot of honey cashew milk. Mix on high for approximately 20 seconds.
Pour around ice and appreciate!
It's significantly therefore tasty when created right. I really hope you all enjoy this matcha cappuccino menu, let me know you have any questions!

Iced Honey Cashew Latte w/ Milk Matcha

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