I cannot explain how much I love hot beverages in the winter. Thus, I drink them all day, every day from the first chilly day in fall through most of the spring. So naturally, I can only drink so much black tea, green tea, soy lattes, etc. I am always searching for a new and drink that warms me up and excites my taste buds. After recently discovering the distinctive taste and antioxidant power of Matcha tea, I have been experimenting with an indulgent (but super healthy!) latte that includes this wonderful Japanese plant. I found that cashews have a natural sweetness that balances earthy Matcha, so that is why I opted for homemade cashew milk over almond or soy milk. This latte is a great introduction to Matcha because it is sweet and creamy, despite the inherent grassy flavor of the tea. FYI: Adagio Teas (or any tea shop) is a great source for finding high-quality Matcha. Most of these places even let you taste a product before purchasing it.
Vanilla Matcha Latte with Cashew Milk (Makes 6)
(Vegan, gluten-free, refined sugar-free)
2 tbsp Matcha tea powder
2 tbsp coconut sugar or 1 tbsp monk fruit
1 c hot water
1 tsp vanilla extract
Sift Matcha and sugar into a saucepan. Pour 1 c hot water over Matcha and whisk vigorously. Bring mixture to a simmer. Remove from heat and stir in vanilla extract. Store in a jar and shake well before using.
Cashew Milk Concentrate
¾ c soaked cashews
2/3 c water
Seeds from ½ vanilla bean or ½ tsp vanilla bean paste
5 large dates
Combine everything in a high speed blender and run until smooth and creamy. Set aside about half the mixture (use this to make more cashew milk, as a sauce, stir into coffee, or eat with a spoon!) Add 2 c water to the blender. Run on the highest speed for 30 seconds. Strain if desired. Store in an airtight container.
To make 1 latte, heat 2 tbsp Matcha concentrate, 1/3 c cashew milk concentrate and 2/3 c -1 c water (depending on how rich you want it) in a saucepan. Bring to a simmer. Remove from heat, pour into a mug and enjoy immediately.
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