Matcha Latte

Ingredients

• 1 tspMatcha powderslightly heaped, sift if possible
• 3⅓ tbspWaterhot, max. 80 °C, for whisking the matcha
• ⅔ cupMilkfrothed hot or cold; plant-based also possible
• 5Ice cubesfor the iced version only (optional)
• 2 tspSugarstir into the hot matcha if a sweet version is wanted (optional)
• 2Vanilla ice creamscoops, placed in the glass for the ice cream version (optional)
• 1 ozWhipping creamwhipped, as a topping (optional)

Method

1. If you are using a bamboo whisk, soak it in warm water for 5 to 10 minutes so the tines soften.
2. Bring the water to a boil and let it cool to 70–175 °F — any hotter and the matcha turns bitter.
3. Sift the matcha powder into a wide bowl; it's the easiest way to avoid lumps.
4. Pour the hot water over the powder and whisk briskly with the bamboo whisk, a small whisk or a milk frother, moving in zigzag or W strokes until the liquid is evenly green with a fine, even foam.
5. If you like it sweet, stir the sugar into the hot matcha now, while it still dissolves easily.
6. For the hot version, heat the milk, froth it, pour it into the glass and pour the matcha over the top.
7. For the cold version, put the ice cubes in the glass, pour in the milk and layer the matcha carefully on top so the green stays visible.
8. Give it a quick stir before drinking, or spoon on a little more milk foam if you like, and serve straight away.

Tips and variations

Any milk works here, including a plant-based drink. For a dessert in a glass, put two scoops of vanilla ice cream in first, pour the matcha over, top with whipped cream and dust a little matcha powder over that. Serve in a tall, ideally clear glass — the layers of milk and matcha are part of the pleasure — with a spoon or a straw for stirring.