Equipment
A bamboo matcha whisk (like the one on the picture above) or a handheld
milk frother (as the one used in the video following the recipe) is
imperative for making a matcha latte. Some articles suggest that it is
possible to shake the matcha and water in a tightly-sealed thermos, but
the results I got when using this method were disappointing: bitter
clumps of matcha formed and rendered my drink terrible. And besides,
both the whisk and the milk frother are inexpensive and easy to find in
stores or online.
To make 1 serving of matcha latte, you will need:
Ingredients
1 teaspoon of matcha powder
about 2 tablespoons of hot, but NOT boiling water (around 80°C/175°F
½ cup of hot milk of your choice (I take mine with soy milk)
sweetener of your choice (optional)
Preparation
T
o prepare our matcha latte, first, measure out 1 tsp. of matcha powder
and place it into a heatproof cup. If you’re using culinary-grade
matcha, it can be stronger, so I recommend adding a bit less the first
time you make it and then adjusting the correct amount to your liking.
Take your handy bamboo whisk or milk frother and whisk in about 2
tablespoons of hot water until no lumps remain. Use fast zigzag motions
to dissolve the clumps that may form and fluff up the mixture. DO NOT
use boiling hot water because that will make your matcha bitter.
Now you can add the milk, and at this point, you have 2 options
depending on how fluffy you prefer your lattes:
1. For just a little cloud of foam on top, slowly add the milk while
constantly whisking to fluff up the milk.
2. If you like your latte extra foamy, however, you will need a milk
frother, which you will use to foam up the milk before adding it to the
matcha mixture.
Sweeten your photo-worthy latte with sugar, honey, agave syrup or any
sweetener of your choice (or skip it) and enjoy!
