Matcha Latte

• 1-2 teaspoon matcha powder (ceremonial grade for best results)
• 60 ml hot water (not boiling, about 80°C)
• 150-200 ml milk (dairy or plant-based milk like almond, oat, or soy)
• 1 tablespoon honey or sweetener of choice (optional)

Equipment:

• Matcha bowl (chawan) or a small bowl
• Matcha whisk (chasen) or a small whisk/frother
• Fine mesh sifter
• Milk frother or a small saucepan

Instructions:

Step 1: Sift the Matcha

Place the matcha powder in a fine mesh sifter and sift it into your matcha bowl. This helps remove any clumps and ensures a smooth texture.

Step 2: Add Hot Water

Pour the hot water over the matcha powder. Make sure the water is not boiling, as boiling water can burn the matcha and make it bitter.

Step 3: Whisk the Matcha

Use a matcha whisk (chasen) to whisk the matcha and hot water together. Move the whisk in a "W" or zigzag motion until the matcha is fully dissolved and a frothy layer forms on the surface.

Step 4: Heat, Froth, and Blend the Milk

• Heat the milk in a small saucepan over medium heat until it's warm but not boiling. If you have a milk frother, you can heat and froth the milk simultaneously.
• Froth the milk using a milk frother or by whisking vigorously until it becomes frothy.
• Pour the frothed milk into the bowl with the whisked matcha. Add honey or your preferred sweetener if desired, and stir gently to combine.

Tips:

• For a creamier latte, use whole milk or a rich plant-based milk like oat or soy.
• Experiment with different sweeteners such as agave syrup, maple syrup, or vanilla extract for varied flavors.
• For an iced matcha latte, follow the same steps but use cold milk and ice instead of heating the milk.

Enjoy your calming and refreshing Matcha Latte!