Ingredients
Method
- Place a fine-mesh strainer over your bowl or mug. Sift the matcha powder to break up clumps caused by static electricity. It should look like fine, green cocoa powder.
- Pour the hot water over the sifted matcha. If you don't have a temperature-controlled kettle, let your boiling water sit for 2minutes before pouring to avoid "burning" the leaves and creating bitterness.
- Use a handheld electric frother until the liquid is smooth and clump-free. Or, use a bamboo whisk (chasen) in a vigorous "W"or "M" motion (not a circle) until a thick, frothy crema forms on top.
- Heat your milk until steamy but not boiling.Froth it until you achieve "micro-foam"—tiny bubbles that look likewet paint.
- If you prefer a sweeter drink, stir your maples yrup into the hot matcha shot now. Slowly pour the frothed milk over the tea. For a professional look, hold back the foam with a spoon and dollop it on top at the very end.
Notes
If you want to move beyond the basic latte, there are a few “top-chef” ways to elevate this. A tiny drop of vanilla extract can make the latte taste like a melted milkshake. Some people swear by adding a pinch of cinnamon or even a dash of lavender syrup for a floral twist.