More Matcha Recipe

Sift and whisk matcha

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove clumps. Pour 60 ml hot water (about 80°C / 175°F) over the powder.

Using a bamboo whisk (chasen) or small frothing whisk, whisk briskly in a W or M motion until the matcha is fully dissolved and a fine froth appears on the surface (about 20–30 seconds).

Stir in 15 ml vanilla syrup until fully incorporated. Taste and adjust sweetness if desired.

Steam 180 ml whole milk to about 60–65°C (140–150°F) until microfoam forms. If you don't have a steamer, heat milk on the stove or microwave until hot (do not boil) and froth with a hand frother.

If using, reserve ~20 ml of denser foam to spoon on top for texture and presentation.

Pour 45 ml vanilla vodka into a pre-warmed latte glass or large cup.

Add the prepared matcha mixture to the glass with the vodka and stir gently to combine.

Slowly pour the steamed milk into the matcha-vodka mixture, holding back the foam with a spoon. Once milk is poured, spoon the reserved foam on top.

Optional: dust a light pinch (about 1/4 tsp) of matcha powder over the foam for visual contrast. Garnish with a small piece of vanilla bean or a thin lemon twist if desired.

Serve immediately with a long spoon or straw so the drinker can stir before sipping if they prefer a more even alcoholic distribution.