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I do love my morning cappuccino with the mixture of 3 plant based milks. But sometimes it’s nice to flip the routine and try something different. Matcha latte is great for those occasions. This vegan drink is delicious, creamy and can make for a delightful start of a new day.
To sweeten my matcha latte I use healthy medjool dates while the addition of cashew butter mellows the matcha taste that can be a bit rough on its own. I use cashew milk in my matcha latte as I find it to be the best companion to matcha powder. I tried some other plant based milks and the taste was not as good.
The preparation for this warming drink is very simple, just blend everything together. Optionally you can froth part of the cashew milk to make a nice contrast between the green and white colours (and make a pattern like a heart or a flower if you know how to do that – I haven’t succeeded at that yet) then sprinkle some matcha powder on top.
Matcha Latte (V, GF)
- 240 ml (1 cup) cashew milk
- 12 g (2 tsp) cashew butter
- 1 tsp matcha powder
- 1/4 tsp vanilla powder
- 1 medjool date pitted
- ice cubes if making iced latte
- a sprinkle of matcha powder
- Put all ingredients in a blender and mix well. If you wish you can reserve 100 ml of cashew milk, froth it and add to the mixture at the end.
- Pour the latte in a pot and heat it over the stove.
- Transfer the latte into a cup and sprinkle some matcha powder on top.
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