how to make the best matcha latte! 🍵

Ingredients

• 6 g Ceremonial Grade Matcha Powder (Bright green, sifted to remove clumps)
• 80 ml Hot Water (Around 80°C, not boiling)
• 80 ml Califia Farms Oat Milk Barista Blend (Can be substituted with soy, almond, or coconut milk)
• 1 cup Ice Cubes (Fill the serving cup to the top)
• 1 tsp Maple Syrup (optional) (Adds gentle sweetness if desired)

Instructions

1. Soak the Chasen

   Place the bamboo whisk in a cup and pour hot water over the bristles until they are just covered. Let soak for 2 minutes until the bristles soften and bloom.

   Time: PT2M

   Temperature: 80°C

2. Sift the Matcha

   Measure 6 g (about 3 teaspoons) of ceremonial matcha using the bamboo scoop, then sift it through the fine mesh sieve into the chawan to eliminate clumps.

   Time: PT1M

3. Add Hot Water

   Pour 80 ml of hot (≈80°C) water over the sifted matcha in the bowl.

   Time: PT1M

   Temperature: 80°C

4. Whisk to Froth

   Using the soaked chasen, whisk the matcha and water in a gentle M‑shaped motion for about 30‑45 seconds until a fine foam with tiny bubbles forms on the surface.

   Time: PT1M

5. Prepare the Glass

   Fill a serving glass to the top with ice cubes.

   Time: PT30S

6. Add Oat Milk

   Pour 80 ml of oat milk (Barista blend) over the ice, filling roughly one‑third of the glass.

   Time: PT30S

7. Combine and Serve

   Slowly pour the frothy matcha mixture over the milk, allowing the green layer to cascade through the ice. Optionally drizzle 1 tsp maple syrup for sweetness.

   Time: PT30S

8. Enjoy

   Stir gently before drinking and enjoy your homemade iced matcha latte!

   Time: PT0M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

12 g

Fat

2 g

Fiber

0.5 g