Traditional Matcha Latte

Name: Traditional Matcha Latte
Cook time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Japanese
Ingredients: 2 grams Ceremonial Grade Matcha Powder; 60 ml Hot Water (175°F / 80°C); 180 ml Milk (whole or oat); 1 tsp Sugar or Honey (optional)

Hidangan tradisional · Japanese

A classic and authentic matcha latte, prepared using traditional methods for a pure and vibrant flavor. This recipe focuses on the quality of matcha and the proper whisking technique.

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Bahan

Ceremonial Grade Matcha Powder2 grams
Hot Water (175°F / 80°C)60 ml
Milk (whole or oat)180 ml
Sugar or Honey (optional)1 tsp

Langkah

1
Sift the matcha powder into a matcha bowl (chawan).
2
Add the hot water to the matcha powder.
3
Whisk vigorously with a bamboo whisk (chasen) in a 'W' or 'M' motion until a smooth, frothy paste forms with no clumps.
4
If using sweetener, add it now and whisk to combine.
5
Steam and froth the milk until it has a velvety texture.
6
Gently pour the steamed milk over the matcha mixture, holding back the foam slightly to create layers, then top with foam.

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