How to Make Hot or Iced Matcha Lattes

Ingredients

• 4 g Barista Matcha (OA Barista matcha, stone‑milled, high‑quality for lattes)
• 60 ml Hot Water (Heated to about 75°C, not boiling)
• 450 ml Oat Milk (Unsweetened, any brand works)
• 1 cup Ice Cubes (For the cold latte)
• 20 g Simple Syrup (Optional sweetener, homemade (equal parts sugar and water))

Instructions

1. Sift the Matcha

   Place 4 g of Barista matcha into a fine mesh sieve over a small bowl and sift to break up any clumps.

   Time: PT1M

2. Add Hot Water and Whisk

   Measure 60 ml of hot water (about 75 °C) and pour over the sifted matcha. Dip the bamboo whisk in water to wet it, then whisk vigorously, first breaking up clumps by scraping the sides and bottom, then whisk back‑and‑forth without scraping to create a smooth, frothy mixture.

   Time: PT2M

   Temperature: 75°C

3. Prepare Cold Matcha Latte

   Fill a 12 oz glass with ice cubes. Add about 250 ml of oat milk, leaving room at the top. If desired, stir in 10 g of simple syrup. Slowly pour the prepared matcha mixture over the milk so it layers on top.

   Time: PT3M

4. Steam/Froth Oat Milk for Hot Latte

   Heat 200 ml of oat milk to about 65 °C and froth using a milk frother or steam wand until it has a velvety micro‑foam.

   Time: PT2M

   Temperature: 65°C

5. Assemble Hot Matcha Latte

   If using, add 10 g of simple syrup to the bottom of a mug. Pour the frothed oat milk into the mug, then gently pour the matcha mixture on top. Optionally, create a simple heart latte art by moving the milk in a circular motion before adding the matcha.

   Time: PT2M

6. Clean Up

   Rinse and wash the bowl, sieve, whisk, scale, glass, mug, and frother. Dry and store equipment.

   Time: PT5M

Nutrition Facts

Calories

110

Protein

2 g

Carbohydrates

20 g

Fat

2.5 g

Fiber

0.5 g