Iced Blueberry Matcha Latte

Matcha is one of my favorite ways to start the day. It’s delicious and gives you the perfect little caffeine boost. I love making a simple matcha but sometimes it’s fun to play with adding flavors to it, like blueberry!

Matcha and blueberries are great sources of antioxidants. Antioxidants are known to promote healthier skin, immune system and digestion.

I love this matcha latte because it is sweet but doesn’t contain “added sugars”. It is sweetened with whole fruit like dates and blueberries.

To make this matcha latte you will first start by making a plant based blueberry creamer. To do this it is best to have a high speed blender like a Vitamix to get a smooth consistency to avoid straining. However, if you do not have a high speed blender you can use a nut milk strainer like this here to get rid of any pulp.

I love using cashews for the base as they are mild in flavor but you can use any nuts or seeds that you prefer. You can also add more dates as needed to sweeten.

What you need (serves 4):

1/3 cup raw cashews (optional to soak for a few hours prior to blending)
1 pinch of vanilla bean or 1/2 tsp vanilla extract
A small pinch of sea salt
1/3 cup frozen blueberries (wild blueberries will give you a brighter purple color)
1 cup of filtered water
Matcha whisked with about 1/4 cup of water (whisk till clumps are removed)
Ice

Directions: Begin by adding the first 5 ingredients to a blender. Blend for 45-60 seconds. Optional to strain in a nut milk strainer (see notes above). Pour into a jar. Add ice to your a glass along with the matcha. Then pour the blueberry creamer over the top. Stir and enjoy. Store the creamer in an airtight jar for up to 5 days.

Want to try a nut free plant based milk? Try out my favorite Oat & Seed Milk here.