Matcha Latte Recipe

Time15m

Serves1

Ceremonial grade Shizuoka Matcha with your choice of milk and vanilla syrup

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Ingredients

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1
Sift the Matcha
Sift 2 teaspoons of ceremonial grade Shizuoka Matcha into a mixing bowl or a matcha bowl to avoid clumps.
2
Add Hot Water
Boil water and allow it to cool slightly (around 80°C or 176°F). Pour 60ml of hot water over the sifted matcha.
3
Whisk the Matcha
Using a bamboo whisk (chasen) or a small whisk, whisk the matcha and water together in a zig-zag motion until it becomes frothy and well blended.

4
Heat the Milk
In a small saucepan, gently heat 240ml of your choice of milk over medium heat. Do not bring it to a boil; it should be hot but not bubbling.
5
Add Vanilla Syrup
Once the milk is heated, stir in 1 tablespoon of vanilla syrup until fully incorporated.
6
Combine Matcha and Milk
In a large mug, pour the whisked matcha first, followed by the vanilla-infused milk. Use a spoon to gently mix if desired.
7
Serve
Optional: Top with additional foam from the milk for presentation. Serve immediately and enjoy your matcha latte!