Matcha Tea Latte with Cashew Milk


Matcha, the major industry trend, is here to stay! With benefits including a sustained energy boost, loads of antioxidants, a “calm-alertness” thanks to an amino acid called L-Theanine, increased metabolism, and a caffeine hit without the jittery after-effect, Matcha will be your go-to ingredient this fall.
Whether you’re grabbing it on-the-go or curled up at home, below are a few delicious Matcha recipes to keep you warm and toasty this fall season, courtesy of HUROM.
Ingredients:
- 1 cup Raw cashew nuts
- 1 teaspoon Matcha tea powder
Instructions:
- Soak raw cashew nuts in a bowl of water overnight or for 6-8 hours.
- Put together the HUROM juicer’s top set with a fine strainer. Close the juice cap, and close the pulp control lever.
- Add soaked cashew nuts and filtered water at 1:1 ratio to the juicer. Extract silky cashew milk.
- Whisk Matcha powder in a bowl of hot water (½ cup) to make Matcha paste.
- Add freshly made cashew milk to your Matcha paste.
- Serve cold or hot. Enjoy!




- 1 cup Raw cashew nuts
- 1 teaspoon Matcha tea powder
- Soak raw cashew nuts in a bowl of water overnight or for 6-8 hours.
- Put together the HUROM juicer's top set with a fine strainer. Close the juice cap, and close the pulp control lever.
- Add soaked cashew nuts and filtered water at 1:1 ratio to the juicer. Extract silky cashew milk.
- Whisk Matcha powder in a bowl of hot water (½ cup) to make Matcha paste.
- Add freshly made cashew milk to your Matcha paste.
- Serve cold or hot. Enjoy!