Created by Megan Sheley @megansheley
Your new go-to summer morning drink. Featuring an easy homemade blueberry syrup, paired with matcha and creamy cashew milk, for a bright & refreshing sip!
Ingredients:
- 280-285g fresh blueberries (about 2 cups)
- 1/2 cup water
- 1/4 cup sugar
- Juice from 1/2 lemon
- 5 large basil leaves
- 6-8oz Elmhurst Unsweetened Cashew Milk
- Matcha of choice
Directions:
For the blueberry syrup:
- Add the blueberries, water, sugar, lemon juice, and roughly torn basil to a saucepan.
- Bring to a light boil for about 15 minutes to allow the blueberries to burst and break down, and boil off some of the water. You want the consistency to be thicker than water, but not jammy.
- Strain through a fine mesh strainer and set into the fridge to cool.
For the latte:
- Prepare your matcha shot following the directions on pack. Typically about 2-4g of matcha whisked with 2oz of warm water. Set aside.
- Spoon some of the blueberry syrup into a glass, add ice, your cashew milk (or plant milk of your choice), and top with your prepared matcha shot. Enjoy!
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Store any extra blueberry syrup in a sealed container in the fridge for up to a week. This latte is also great with our Unsweetened Pistachio Milk or Unsweetened Coconut Cashew Barista Edition so feel free to swap in your favorite and make it your own!
Serves: 1
Time: Approx 30 min
