Blueberry Cashew Matcha

Name: Blueberry Cashew Matcha
Prep time: PTM
Cook time: PTM
Yield: Cups
Ingredients: Blueberry Cashew Milk Recipe: 1 cup cashews; 1/2 cup blueberries; 2 pitted dates; A dash of cinnamon; 5 cups water; Matcha ratio: 4.5g matcha; 15g water (174°) to make paste; 25g water (174°) to whisk; Blueberry compote to the bottom; 110g blueberry cashew milk

This creamy, energizing plant-based milk blends buttery smoothness of with the bright, earthy flavor of matcha and the natural sweetness of blueberries and dates. The blueberries add a beautiful purple-green hue and antioxidant richness, while the matcha offers a gentle caffeine lift and a grounding depth of flavor.

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Instructions

Add all your ingredients to the filter basket and attach securely to the head of the machine.
Fill your water til the minimum line, then place the top onto the machine. Press the cow button to the top- it should blink a few times- and wait until the light turns blue. Your blueberry milk should now be ready to enjoy!
Weigh out 4.5 grams of your favorite matcha powder . Be sure to sure to sift to avoid any clumps!
After sifting, add in 15g of water and use your whisk to make a paste with the matcha. This will help to create a smoother texture and beautiful microfoam!
After you’ve created the paste, add in 35g of water to whisk the matcha. Whisk for 30 seconds quickly and vigorously, then 20 seconds slowing down bringing your whisk closer to the surface.
Lastly, 10 seconds breaking up any large bubbles to the surface. You should have a smooth and fluffy matcha to go with your blueberry milk!
Next, fill your favorite cup with ice (I like to fill it to the top but you can add your ice based on your preference)
Add in your blueberry compote or syrup for an extra pizzazz Add in your milk and pour your matcha overtop (be sure to admire your new creation!) Lastly, savor every sip!