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