INGREDIENTS:
- 1 cup raw cashews, soaked in water overnight
- 4 cups hot water
- 1 tsp matcha powder
- 7 tbsp maple syrup
- 2 tsp vanilla extract
- ½ tsp sea salt
- 6 tbsp arrowroot powder
- 1 ½ cups fresh blueberries or blackberries
OPTIONAL:
- Top each serving with ½ tsp cacao nibs
Recipe by Julie Morris
Serves 6-8
DIRECTIONS:
1. Rinse and drain the cashews, and then place them in a blender. Add the hot water to the blender along with the matcha powder. If the top of your blender has a removable center cap, remove it to help release steam and then cover the top with a kitchen towel. Blend the ingredients into a smooth milk.
2. Pour 1 cup of the matcha milk into a medium bowl and set it aside.
3. Pour the remaining matcha milk into a medium pot. Whisk in the maple syrup, vanilla extract, and salt.
4. Add the arrowroot powder to the reserved matcha milk in the bowl and whisk the mixture into a slurry. Add the slurry to the match milk in the pot and warm it over medium-low heat. Whisking continuously, cook the mixture for 4-5 minutes or until it begins to thicken into a loose, pudding-like consistency. Once the consistency has thickened, take the pot off the heat immediately—the custard will continue to solidify as it cools. Pour the custard into a large container or 6-8 individual small cups (ramekins work well). Serve the custard warm or cold, topped with plenty of fresh berries.
VARIATION: Orange blossom water, a natural extract also used in Moroccan cuisine, is a wonderful addition that adds a sensual floral flavor to the custard. To use, add 1 ½ tsp of orange blossom water to the match milk while you’re adding the maple syrup, vanilla extract and salt to the pot.