Matcha Latte

Instructions

1. 1

   Sift the Matcha Powder through a fine-mesh Sieve into your Mixing Bowl or a small bowl. Sifting breaks up clumps and is the single biggest trick for a smooth, lump-free latte.

2. 2

   Heat 2 tablespoons of Water to about 175°F — just off the boil, or let boiling Water sit for 1–2 minutes. Pour it over the sifted Matcha Powder.

3. 3

   Using a Whisk or a small regular Whisk, whisk vigorously in a quick 'W' or 'M' motion for 20–30 seconds until the Matcha Powder forms a smooth, slightly frothy paste with no lumps.

4. 4

   If using sweetener, stir the Honey or Maple Syrup directly into the Matcha Powder paste now so it dissolves evenly.

5. 5

   For a HOT latte: Heat the Milk in a small Saucepan over medium heat until steaming and just about to simmer (around 150–160°F). Do not boil. For an ICED latte: keep the Milk cold and prepare a glass with ice.

6. 6

   Froth the Milk using a Hand Mixer, a jar you shake vigorously, or by whisking briskly. Froth for 20–30 seconds until foamy and doubled in volume.

7. 7

   Pour the steamed (or cold) Milk slowly over the Matcha Powder paste, holding back the foam with a spoon and then spooning it on top. For an iced latte, pour the cold Milk over ice first, then spoon the Matcha Powder paste on top and stir to combine.

8. 8

   Taste and adjust sweetness. Optionally dust a tiny pinch of Matcha Powder on top of the foam for a beautiful finish. Serve immediately.