Salted Date and Cashew Cream Matcha Latte

For the cashew cream:

• ½ cup raw cashews, soaked in hot water 20 minutes, then drained
• 3 Medjool dates, pitted⅓ cup plant milk or creamer (oat, soy, almond, or cashew)
• Pinch sea salt
• ¼ tsp vanilla extract (optional)

For the Matcha:

• 2 tsp date syrup
• 2 tsp ceremonial-grade matcha
• ¼ cup hot (not boiling) water
• 1 cup ice
• Flaky salt, for topping

1. Make the salted date cashew milk. Drain the soaked cashews, then add cashews, dates, plant milk/creamer, sea salt, and vanilla to a high-speed blender. Blend until completely smooth and creamy. The mixture should be silky and pourable — like a sweet cream latte base. If needed, add 1–3 tablespoons water or milk to loosen slightly. Taste and adjust. Add another pinch of salt if you want that salted caramel depth.

2. Whisk the matcha. Sift the matcha into a small bowl to prevent clumps. Add hot water and whisk vigorously (or use a frother) until smooth and lightly frothy.

3. Assemble. Drizzle the date syrup into your glass on the sides/edges. Divide the ice between two glasses. Pour the salted date cashew milk evenly into both glasses, then slowly pour the whisked matcha over the top. Top with a tiny pinch of flaky salt for contrast. Enjoy!

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