Blue Matcha Latte Recipe

Soak: Place 3 oz (about 3/4 cup by volume) raw cashews in a bowl and cover with hot tap water. Let soak 20–30 minutes if short on time; for the creamiest milk, soak 4 hours or refrigerate and soak overnight. Drain and rinse before blending.

Blend: Add drained cashews and 2 cups filtered water to a high-speed blender. Add 1 tsp vanilla extract, 1 tsp monk fruit sweetener (adjust later to taste), and a pinch of fine salt. Blend on high for 45–60 seconds until completely smooth and slightly frothy.

Strain (optional): For ultra-silky milk, strain the blended milk through a fine-mesh sieve or nut milk bag into a bowl, pressing or squeezing to extract as much liquid as possible. If you prefer the milk richer and slightly thicker, skip straining. Transfer milk to a jar and refrigerate until cold (keeps 3–4 days).

Heat water: Bring water to about 175°F (80°C). If you don't have a thermometer, heat until steaming but not boiling.

Sift and combine powders: Sift 1 tsp ceremonial-grade matcha and 1 tsp blue spirulina into a small bowl or matcha bowl to remove lumps and ensure even blending.

Whisk: Add 2 oz hot water to the powders. Using a bamboo matcha whisk (chasen) or a small frother, whisk vigorously in an M-shaped motion until the powders are fully dissolved and the mixture is bright and frothy, about 15–30 seconds. Adjust color balance by adding a scant 1/4 tsp more matcha or spirulina if you prefer greener or bluer notes, respectively.

Sweetness adjustment: Taste the prepared cashew milk. If you prefer your latte sweeter, dissolve a little more monk fruit (start with 1/2 tsp) into 1–2 tbsp warm cashew milk and stir in.

Serve hot: Pour 8 oz (about 1 cup) of warmed cashew milk into a small saucepan and heat gently until steaming (do not boil) or microwave in 20–30 second bursts until hot. Froth milk if desired. Pour the prepared blue matcha base into a mug and slowly add the hot cashew milk, holding back foam with a spoon if you want a layered look. Spoon foam on top and dust lightly with matcha or spirulina powder.

Serve iced: Fill a glass with 1 cup ice. Pour 8 oz chilled cashew milk over the ice, then slowly pour the blue matcha base over the milk so it creates a marbled effect. Stir to combine before drinking, or leave layered for presentation. Add extra monk fruit to taste.

Garnish & final notes: Finish with a light sprinkle of matcha or blue spirulina powder. Store leftover cashew milk refrigerated up to 3–4 days and re-whisk before using. For a creamier latte, increase cashew quantity to 4 oz or reduce water to 1 3/4 cups.