Matcha latte, warm and frothy
Smooth and comforting: whisked matcha, then warm, frothy milk, with a heart drawn on the surface.
Ingredients
- 2 g of matcha
- 40 ml of water at 80 °C
- 150 ml of milk or plant-based milk
- A little sugar or syrup, to taste (optional)
Equipment
- A bowl and a bamboo whisk (or a small electric whisk)
- A milk jug or frother
- A small sieve
Method
- Sift 2 g of matcha into a bowl.
- Add 40 ml of water at 80 °C and whisk until there are no lumps left.
- Heat and froth 150 ml of milk or plant-based milk.
- Pour the matcha into the cup, then the frothy milk, drawing a heart. Sweeten to taste.
Choosing the right matcha for each use: Ceremonial, premium or culinary matcha?
