my everyday matcha latte

Ingredients

• 3.5 g Matcha Powder (high‑quality ceremonial grade, sifted)
• 5 ml Honey (raw honey, liquid at room temperature)
• 0.2 g Fine Sea Salt (pinch, fine texture)
• 0.5 g Ground Vanilla (pure vanilla powder)
• 250 ml Water (heated to 80‑85°C (just below boiling))
• 150 ml House Blend Nut Milk (homemade almond‑cashew blend or store‑bought unsweetened plant milk)

Instructions

1. Prepare Ingredients

   Gather matcha, honey, salt, ground vanilla, water, and nut milk. Sift the matcha into a small bowl.

   Time: PT1M

2. Heat Water

   Heat 250 ml of water to about 80‑85°C (just below boiling).

   Time: PT2M

   Temperature: 80-85°C

3. Make Matcha Paste

   In the bowl, add honey, salt, and ground vanilla. Pour half of the hot water (≈125 ml) over the dry ingredients and whisk vigorously with the bamboo whisk until a smooth, lump‑free paste forms.

   Time: PT2M

4. Incorporate Remaining Water

   Add the remaining 125 ml of hot water to the paste and whisk until fully combined and frothy.

   Time: PT1M

5. Finish with Nut Milk

   Stir in the house‑blend nut milk, taste, and adjust sweetness if needed. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

3 g

Fiber

0 g