Pumpkin spice latte’s have become so popular, it’s a modern-day indicator that fall is upon us. While many may love the flavor of this sweet, spiced latte, there is not a lot to love about the ingredient list, so we’ve made our own. You’ll get all of the same fall flavors you crave in this cleanse-approved pumpkin spice matcha recipe.
Matcha for energy without the crash
We use matcha in many of our recipes and its one of our favorite replacements for coffee. It contains caffeine since it’s made by grinding green tea leaves and then consumed whole. Thanks to its high antioxidant content, the caffeine is digested slightly differently than a sugar-loaded espresso drink.
Coffee can have a much more dramatic impact, which is why some experience shakiness or anxiety when they drink it. The caffeine in matcha is absorbed more slowly, so it won’t result in a spike and crash. Matcha has many other benefits like increasing metabolism, fighting free radicals, improving focus, and enhancing mood.
Cashew milk for creaminess and protein power
Cashews an easy nut to use for dairy-free milk since they don’t require straining like almonds, hazelnuts, or hemp seeds. Thanks to their soft texture, they blend well into creamy, clump-free milk. You can blend them directly with teas or herbs rather than making a big batch of milk ahead of time. We do recommend soaking cashews for the creamiest texture. Soaking softens them further, so they’ll blend more easily. We recommend soaking for two hours to overnight, then strain and rinse before using. If you are rushed on time, you can soak for 10-30 minutes in very hot water before using it.
In addition to giving this latte a creamy, rich texture, cashews also add a dose of healthy fats. We love consuming fats at every meal, but especially when drinking a stimulant like matcha. Although most tolerate the caffeine levels in green tea and matcha well, it’s still beneficial to include some fat with these foods to improve digestion. The fat will help slow the release of caffeine so you’ll enjoy a gentle boost in focus and energy, rather than feeling jittery.
2.5 cups hot water (approximately 175 degrees)
1/3 cup raw cashews
2-3 teaspoons coconut palm sugar
2 teaspoons matcha powder
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Add all ingredients to a blender.
Blend on high until creamy and smooth. For an extra creamy drink, soak your cashews in hot water for 15-30 minutes, then drain and rinse before adding to the blender. Serve the pumpkin spice matcha immediately.
Recipe and photography by Kaitlyn Noble
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