Nekohama Matcha Recipe

Sift & Whisk

Sift 2 tsp of ceremonial grade matcha powder into a small bowl to remove clumps. Add 1 tsp granulated sugar or 1 tsp simple syrup to the bowl.

Heat 120 ml of water to about 80°C (175°F). Pour about 2–3 tablespoons of the hot water into the matcha bowl and whisk briskly in a 'W' or 'M' motion with a bamboo whisk (chasen) or small frother until a smooth paste forms with no lumps.

Add the remaining hot water and continue whisking until a frothy, evenly suspended concentrate forms. Taste and adjust sweetness slightly if desired.

If making cold: Measure 1 cup whole milk into a pitcher. Stir in 1 tablespoon vanilla syrup (or the vanilla extract + simple syrup alternative). If you want a creamier texture, use 3/4 cup whole milk + 1/4 cup heavy cream instead.

Optional foam: Reserve about 2 tablespoons of the milk and steam or froth it until light foam forms. Set aside for topping.

Fill a tall glass with 6 ice cubes. Pour the flavored milk base over the ice, leaving space at the top for the matcha concentrate.

Slowly pour the prepared matcha concentrate over the back of a spoon or directly down the side of the glass to create a layered effect (matcha on top of milk).

Gently stir if you prefer an even flavor, or leave layered for presentation. Spoon the reserved milk foam on top if using.

Dust the foam or surface with 1 tsp matcha dust for color and aroma. Finish with edible gold leaf or a small slice of candied yuzu for an elegant touch, if desired.

Serve immediately with a straw and a small spoon for enjoying the foam. Optionally include a short stirring stick so the drink can be mixed just before drinking.