These antioxidant-rich lattes, complete with frothy vanilla cashew milk are a delicious and healthy vision in blue.
For the tea:
2 teaspoons butterfly pea tea (I love using Sol Remedies “Blue Hawaii” tea)
4 cups of boiling water
Make a pot of butterfly pea tea. The longer you allow the tea to steep, the deeper the blue color.
For the cashew milk:
2 cups water
1/2 cup raw cashews
2 pitted dates
1/2 teaspoon pure vanilla extract
Make cashew milk by placing the cashews in a bowl and covering them with boiling water and allowing them to soak for about 5 minutes. Drain and rinse and place in a blender with the water, dates, and vanilla. Blend until smooth.
Once the tea is ready fill each mug ⅔ of the way full with tea. Froth the cashew milk with a hand frother, a blender, or with a hand whisk, and then pour the frothy cashew milk into each mug to top it up.
Makes 3 lattes