Matcha Latte

Ingredients

Instructions

1. 1

   Heat the water to about 80C; it should be hot but not boiling, which helps keep the matcha smooth and less bitter. Sift the matcha powder into a bowl or large mug to prevent lumps.

2. 2

   Add the hot water to the sifted matcha and whisk briskly in a zigzag motion until the tea is fully dissolved and a light foam forms on top. Whisk in the honey until completely melted.

3. 3

   Warm the milk in a small saucepan over medium-low heat until steaming, about 65-70C; do not let it boil. Froth it with a milk frother, whisk, or by shaking carefully in a heatproof jar until lightly airy.

4. 4

   Divide the matcha base between 2 mugs, then pour in the steamed milk, holding back the foam with a spoon at first and finishing with foam on top. Dust each serving lightly with matcha powder and serve immediately.

Nutrition per serving

Notes

• •For the best flavour, use ceremonial or high-quality latte-grade matcha with a bright green colour.
• •If you prefer a less sweet drink, reduce the honey to 10-15 g total.
• •Dairy milk gives the richest foam, but the same method works with soy or oat milk if dietary needs change.
• •A bamboo whisk is traditional, but a small kitchen whisk or milk frother is perfectly fine for a beginner.

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