Ingredients
For the Banana Cashew Cream:
- ½ cup raw cashews, soaked in hot water for 20 minutes then drained
- 1 large very ripe banana
- 1/3 cup plant milk (oat, soya, almond, or cashew)
- 2 tbsp maple syrup (or sweetener of choice)
- Pinch sea salt
For the Matcha:
- 2 tsp ceremonial-grade matcha
- ¼ cup hot (not boiling) water
- 1½ cups creamy plant milk
- 1 cup ice
Instructions
1. Make the banana cashew cream. Drain the soaked cashews, then add cashews, ripe banana, plant milk and sea salt to a high-speed blender. Blend until completely smooth and thick. You’re looking for a silky, spoonable cream that can sit on top of the latte. Add a splash more milk only if needed to blend — keep it thick. Taste and adjust. If your banana isn’t very sweet, you can add half a date (optional).
2. Whisk the matcha. Sift matcha into a bowl to prevent clumps. Add hot water and whisk vigorously (or use a frother) until smooth and slightly frothy.
3. Assemble. Fill two glasses with ice. Divide the plant milk between the glasses. Pour the whisked matcha over the milk. Spoon the banana cream on top. Enjoy!
Banana Cream Matcha Latte
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.