Matcha Latte with Homemade Cashew Milk

Seriously the best morning energizer! Filled with antioxidants without the coffee jitters and crash.

My go-to, favorite organic matcha: Encha Matcha

What you need for Cashew Milk:

– Nut Milk Bag

– Blender

– 2 cups of organic raw cashews

– 5 cups of filtered water

– 1 large tbsp of vanilla extract

– 2 dates or 1 tbsp of maple syrup (optional)

– 1 tsp of organic cinnamon (optional)

Instructions for Cashew Milk:

Soak the cashews for around 4-6 hours. Drain and rinse the cashews and add to blender with dates.

Add 4 out of 5 cups of filtered water and blend until creamy consistency. Grab nut milk bag and place over a bowl to pour out the cashew milk and strain.

Put all the liquid strained out in the bowl back into the blender. Add last 1 cup of filtered water, vanilla extract and cinnamon. Optional: add maple syrup or honey. Store in airtight container in the fridge.

Matcha Latte:

Heat up around 2 cups of the homemade cashew milk on the stove. Pour in blender and add 1 big tsp of Encha Matcha Powder. I also addded a small tsp of coconut oil, and small tsp of maca. Blend and enjoy!


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