I can’t even believe I’m writing this post right now. ME, the non coffee drinker, non latte person who’s barely ever step foot into a coffee shop! Well, the good news is, I still don’t ever have to go! Please tell me you know about my irrational fear of ordering something at a coffee shop?
It’s terrifying! For somebody who doesn’t order a drink on the regular, there’s a lot of pressure when you get to the front of that line. People are waiting, they’re most likely in a rush and they most definitely know exactly what they want. Me on the other hand, I’m not down with the coffee shop lingo and I certainly have no idea what I want or how to order it.
So, earlier this year I attended a 3-day photography workshop in San Francisco with two of my favorite bloggers, Bella from Fulfilled and Timmy from Mississippi Vegan. Each afternoon Bella offered to whip up a batch of her famous Matcha Lattes for the group. I had never tried Matcha before but everyone was SO excited and needed the little pick me up. Since I have major FOMO I decided to give it a try. I didn’t have to go stand in line anywhere, I was amongst friends, and if I didn’t like it, then that was it!
Spoiler alert: I LOVED IT. You guys, this matcha latte became my new favorite drink! When I got home I immediately decided to figure out how to make it for myself so that I never had to step foot in a coffee shop again.
I quickly figured it out, because it’s beyond easy (you know me, I only do easy). And OMG this will change your matcha world. Yes, matcha might be trendy right now, but I gotta tell you, this is one of my favorite treats to make. I make it warm in the winter and ice cold all summer long!
While you are free to use any milk you like, I find this drink is mega elevated if you make your own nut milk.
Almond or cashew are my fave. Macadamia nut is pretty awesome too. You can make a big batch of nut milk in the beginning of the week and use it to make these lattes all week long!
Not sure what kind of matcha to buy? Check out THIS blog post for all the information you need.
Click HERE for my favorite Matcha and a little starter kit! Because like anything, to get the full benefits, quality matters.
I’m so excited to share this simple recipe with you, and rather than meeting for a matcha, why don’t you just come on over and we can hang.Print
For the latte
- 1/2 teaspoon matcha powder
- 1–2 tablespoons warm/hot water
- 1 cup milk (any kind, I love using homemade cashew or almond milk)
- 2–3 teaspoons maple syrup (depending on how sweet you like it)
For the cashew milk
- 1 cup raw cashews (soaked for 2–8 hours, rinsed and drained if you have time)
- 3.5 cups water
For the latte
- In a small bowl whisk the matcha with warm/hot water until smooth. A matcha whisk works best for this. Fill a glass with ice then add the milk, maple syrup and matcha mixture. Stir until combined and enjoy immediately!
For the homemade cashew milk
- Add the cashews and water into a high powered blender. Blend on high for 30-60 seconds until very smooth. Pour milk into a pitcher and store in the fridge for up to one week.
- You do not need to strain cashew milk because there are no skins on the nuts.
- If you don’t have a matcha whisk, you can add all the latte ingredients (except for the ice) into a blender then pour over ice.