how to make a perfect matcha latte (that actually tastes good!)

Ingredients

• 2 g Ceremonial Matcha Powder (first harvest, preferably Nami ceremonial matcha)
• 60 ml Hot Water (heated to 140‑175°F (60‑80°C))
• 180 ml Oat Milk (neutral flavor, unsweetened preferred)
• 1 cup Ice Cubes (fresh, clear ice)
• 5 ml Maple Syrup (optional sweetener, adjust to taste)

Instructions

1. Soak Whisk

   Place the bamboo whisk in the matcha bowl and pour hot water over it, letting it sit for at least 30 seconds to soften the bristles.

   Time: PT30S

   Temperature: 140-175°F

2. Sift Matcha

   Set the fine mesh sieve over the bowl, scoop 2 g of ceremonial matcha with the bamboo scoop, and sift it to remove any clumps.

   Time: PT30S

3. Heat Water

   Heat 60 ml of water to 140‑175°F (60‑80°C) using an electric kettle or stovetop.

   Time: PT2M

   Temperature: 140-175°F

4. Whisk Matcha

   Pour the hot water over the sifted matcha and whisk using a rapid zig‑zag (W) motion for about 30 seconds until a fine foam with tiny bubbles forms.

   Time: PT30S

5. Add Milk & Sweetener

   Stir in 180 ml of oat milk and, if desired, 5 ml of maple syrup. Mix gently with a spoon.

   Time: PT30S

6. Prepare Ice

   Fill a serving glass with about 1 cup of fresh ice cubes.

   Time: PT15S

7. Assemble Latte

   Slowly pour the matcha‑milk mixture over the ice, allowing it to cascade gently to avoid overflow.

   Time: PT30S

8. Serve

   Enjoy your iced matcha latte immediately while cold and refreshing.

   Time: PT0S

Nutrition Facts

Calories

105

Protein

2 g

Carbohydrates

14 g

Fat

4 g

Fiber

1 g