I’m done paying $8 for a matcha latte that’s 80% ice

Ingredients

• 1 tsp Matcha Powder (Ceremonial grade, sifted)
• 30 ml Hot Water (Heated to about 80°C (176°F))
• 1 tsp Granulated Sugar (Optional, adjust to taste)
• 250 ml Whole Milk (Chilled, for maximum creaminess)
• 1 cartridge N2O Charger Cartridge (Standard 8‑gram nitrous oxide charger for whipped‑cream dispensers)
• 1 unit Whipped Cream Dispenser (Nitro Canister) (500 ml capacity, clean and dry)

Instructions

1. Bloom Matcha

   Sift 1 tsp matcha into a small mixing bowl, add 30 ml hot water (≈80°C) and whisk in a circular motion for about 30 seconds until fully dissolved.

   Time: PT30S

   Temperature: 80°C

2. Sweeten and Froth

   Add 1 tsp granulated sugar, then whisk side‑to‑side for 45 seconds until a light froth forms on the surface.

   Time: PT45S

3. Load Dispenser

   Pour the matcha‑sugar mixture into the whipped‑cream dispenser, using a spatula to scrape any residue from the bowl.

   Time: PT1M

4. Add Milk

   Add 250 ml chilled whole milk to the dispenser, then close the lid tightly.

   Time: PT30S

5. Charge Dispenser

   Insert the N2O charger cartridge, twist until you hear a hiss, then gently shake the dispenser for about 10 seconds to mix.

   Time: PT30S

6. Serve

   Hold the dispenser upright and press the lever to dispense the creamy matcha latte into a serving cup. Pour slowly to minimize large air bubbles.

   Time: PT15S

7. Cleanup

   Disassemble the dispenser, wash the bowl, whisk, sieve, and any other tools with warm soapy water, then dry.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

20 g

Fat

8 g

Fiber

0 g