Iced Matcha Latte w/ Honey Cashew Milk

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

I can't lie, I used to be a matcha naysayer. I was simply not the biggest supporter, but I today recognize that this was since I never had it organized rather right.

1. You need a quality matcha. It may be puzzling with culinary matcha for cooking, green tea dust, and different matcha services and products that aren't always the good stuff you intend to be creating your morning latte with. When I first attempted matcha I purchased some on amazon and it absolutely was an extremely mild green shaded dust, the color of a matcha latte for reference. It should be a heavy and lively natural color. I utilize the model Ippodo tea. It is really a little costly but so worth it. You can purchase it here at a discount and use VIBRANT10 for 10% down your order.

2. I think the kind of dairy you consume it with is quite important. I was using coconut milk for a while, but found it to be always a bit chalky after a while. That cashew milk menu is good for a creamy matcha cappuccino, within my opinion.

3. I think a little touch of sweetness goes a considerable ways when it comes to a matcha drink. Matcha is this earthy and distinctive quality, and I do believe having a small degree of sweetness generates a perfect flavor balance. I love natural honey because it's perfectly sweet and it even offers numerous health benefits.

OKAY, therefore here's the way you produce the dairy + the latte:

Baby Cashew Milk:

1 pot organic cashews (soaked six hours-overnight)

4 servings blocked water

2-4 tablespoons raw honey (can use standard if there isn't raw)

1 tsp vanilla extract

1/4 tsp ocean salt

**use just about honey depending on what sweet you are interested, I would recommend using 2 tablespoons, then tasting and putting more if needed.

Directions:

Soak cashews in enough water in order that they're entirely submerged. It is in addition crucial to allow them bathe at least six hours, or as long as overnight.
Strain the water from the soaked cashews and provide them with an excellent rinse. To your top speed mixer (I work with a vitamix), include the soaked cashews, 4 glasses of filtered water, 3 tablespoons honey, 1 teaspoon vanilla extract and 1/4 teaspoon sea salt.
Mix on high for 30 moments to at least one minute.
Utilizing a lover milk case or cheesecloth, serve the milk into the bag/cloth and fit out all of the fluid (that's your milk) so you only have pulp left. You are able to save your self the pulp to use within recipes. Here's a great resource for those interested in nut milk pulp dishes from my lady Blair Flynn of balancewithb.com
Store dairy in a airtight jar for 4 times in the refrigerator.

Matcha Latte

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

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

1 pot baby cashew dairy

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

** that makes a fairly big iced cappuccino, if you'll need a smaller cappuccino, use 1/2 pot -3/4 pot dairy rather than 1 cup.

Directions:

First, mix 1 tsp of matcha with 1/2 cup hot water in only a little bowl and whisk it up until all sections are gone. If you should be using ghee, put it in currently to let it dissolve before blending.
Fill the matcha and water articles into the high speed blender alongside 1 glass of honey cashew milk. Blend on high for about 20 seconds.
Serve over ice and appreciate!
It's severely so delicious when produced right. I hope you all love this particular matcha cappuccino recipe, allow me to know you've any issues!

Iced Matcha Latte w/ Honey Cashew Milk

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