- 2-3 cups water, depending on desired consistency
- 3 tablespoons hojicha tea
- 1 cup raw cashews
- 2 tablespoons maple syrup
- pinch sea salt
- Rose petals, (optional) for garnish
Heat water to 180ºF. Steep the hojicha tea in the heated water for 4 minutes. While the tea steeps, add the cashews, maple syrup and sea salt to a high powdered blender. Once the tea has finished steeping, strain out the leaves and pour the tea into the blender. Ensure that the lid is sealed tightly and blend for several minutes until creamy and warm.
Note that you want to ensure that your blender is less than halfway full since you are dealing with very hot liquids being trapped in a blender - and make sure that your blender can withstand hot temperatures. If it cannot, then simply let your tea cool and then blend everything while cool and heat the latte in a pot on the stove or in the microwave. Pour into two mugs and top with rose petals.