Perfect matcha latte at home

Ingredients

• 2 grams Ceremonial Grade Matcha Powder (Sifted; high‑quality for best flavor)
• 30 ml Water (Heated to 80°C (175°F))
• 5 grams Honey (Optional, for sweetness)
• 200 ml Milk (Whole milk recommended; heated to 60°C (140°F))

Instructions

1. Soak the Bamboo Whisk

   Place the bamboo whisk in a cup of hot tap water for about 30 seconds to soften the bristles.

   Time: PT1M

2. Sieve the Matcha

   Scoop 2 g of matcha powder through a fine mesh sieve into a small bowl, using a spoon to push any clumps through.

   Time: PT1M

3. Add Water and Whisk

   Add 30 ml of water heated to 80°C (175°F) to the bowl and whisk vigorously with a wrist motion until a fine foam forms.

   Time: PT2M

   Temperature: 80°C

4. Sweeten (Optional)

   Stir in 5 g of honey while the mixture is still warm, ensuring it fully dissolves.

   Time: PT30S

5. Heat the Milk

   Heat 200 ml of milk in a saucepan or microwave until it reaches 60°C (140°F).

   Time: PT2M

   Temperature: 60°C

6. Foam the Milk

   Using the nano foamer, place the wand just below the surface and foam for about 5 seconds, then lower it to the side of the milk and create a gentle whirlpool without adding more air.

   Time: PT30S

7. Combine and Serve

   Slowly pour the foamed milk into the matcha mixture, allowing the foam to rise to the top. Stir gently if needed and enjoy immediately.

   Time: PT30S

Nutrition Facts

Calories

165

Protein

8 g

Carbohydrates

15 g

Fat

8 g

Fiber

0 g