Description
A calming vegan drink with a vibrant matcha base and creamy, floral lavender cashew cream. Enjoy warm or cold for a relaxing treat.
Ingredients
Scale
- 2 cups oat milk (unsweetened, barista blend recommended)
- 2 teaspoons culinary grade matcha powder
- 2 tablespoons hot water (not boiling)
- 1–2 tablespoons maple syrup (or agave nectar, adjust to taste)
- Pinch of sea salt
- 1 cup raw cashews (soaked in hot water for at least 2 hours, or overnight)
- 1/2 cup oat milk (unsweetened)
- 2 tablespoons coconut oil (melted)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup (or agave nectar, adjust to taste)
- 1 teaspoon dried culinary lavender buds
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
- Dried lavender buds
- Matcha powder
- Edible flowers
- Ice cubes
Instructions
- Bloom the Matcha: In a small bowl, whisk together the matcha powder and hot water until a smooth, dark green paste forms. Make sure there are no lumps.
- Heat the Oat Milk: In a saucepan, gently heat the oat milk over medium heat. You don’t want it to boil, just warm it through.
- Combine and Sweeten: Once the oat milk is warm, pour it into the bowl with the matcha paste. Whisk vigorously until the matcha is fully dissolved. Add the maple syrup (or agave nectar) and a pinch of sea salt. Stir well to combine. Taste and adjust the sweetness to your liking.
- Chill (Optional): If you prefer your drink cold, allow the matcha base to cool completely before proceeding.
- Drain and Rinse Cashews: After soaking the cashews for at least two hours (or overnight), drain them thoroughly and rinse them under cold water.
- Blend the Cream: In a high-speed blender, combine the soaked and drained cashews, oat milk, melted coconut oil, lemon juice, maple syrup (or agave nectar), dried lavender buds, vanilla extract, and a pinch of sea salt. Blend on high speed until completely smooth and creamy.
- Strain (Optional): For an extra smooth lavender cream, you can strain the mixture through a fine-mesh sieve or nut milk bag.
- Chill: Transfer the lavender cream to an airtight container and refrigerate for at least 30 minutes to allow it to thicken.
- Prepare Your Glass: If serving cold, fill a glass with ice cubes.
- Pour in the Matcha Base: Pour the matcha base over the ice (if using) or directly into the glass if serving warm.
- Spoon or Pour the Lavender Cream: Gently spoon or pour the lavender cream over the matcha base.
- Garnish (Optional): Garnish with dried lavender buds, a sprinkle of matcha powder, and/or edible flowers.
- Serve and Enjoy: Serve immediately and enjoy!
Notes
- Adjust Sweetness: Adjust the maple syrup to your liking.
- Lavender Intensity: Increase lavender buds for a stronger flavor, but be careful not to add too much.
- Matcha Quality: Use culinary grade matcha for best results.
- Oat Milk Choice: Barista blend oat milk is recommended for a creamier texture.
- Warm or Cold: Enjoy warm or cold.
- Storage: Store matcha base and lavender cream separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes