This twist on a matcha latte is flavored with pecans and bergamot black tea.
Ingredients
Earl Grey pecan milk:
- 1 cup roasted pecans
- 1/4 cup of cashews
- 3 medjool dates, seeded
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 pinch of salt
- 4 cups brewed Earl Grey tea, cooled to room temperature
Matcha:
- 1 tsp culinary grade matcha powder
- 3 oz hot water
- Ice cubes
Preparation instructions
- Place pecans, cashews, dates, vanilla extract, cinnamon, salt, and brewed tea in a milk maker.
- Blend until smooth.
- Whisk matcha with hot water.
- Place ice cubes in a glass, add Earl Grey milk, and top with whisked matcha.
Photo and recipe credit: Sandra Aguirre
