Matcha Latte

Ingredients

• 4 tsp ceremonial-grade matcha powder, sifted
• 8 tbsp hot water (175°F / 80°C), divided
• 3 cups whole milk
• 1 cup oat milk or additional whole milk for frothing
• 4 tsp honey or maple syrup, adjusted to taste
• 1/4 tsp pure vanilla extract

Instructions

1. Sift 1 tsp of ceremonial-grade matcha powder through a fine-mesh strainer into each of four ceramic mugs to remove any clumps and ensure a smooth paste.
2. Add 2 tbsp of hot water at 175°F (80°C) — not boiling, as boiling water will make the matcha bitter — to each mug.
3. Using a bamboo chasen (matcha whisk) or a small electric milk frother, whisk each matcha and water mixture vigorously in a rapid W or M motion for 30 to 45 seconds until a smooth, frothy paste with no lumps forms.
4. Stir 1 tsp of honey or maple syrup and 1/4 tsp of vanilla extract evenly across all four mugs, mixing each briefly to incorporate into the matcha paste.
5. Combine the whole milk and oat milk in a small saucepan over medium heat. Warm the milk mixture to approximately 150°F (65°C), stirring gently, until steaming but not simmering. Do not allow it to boil.
6. Remove the milk from heat and froth it using an electric milk frother, a French press plunger pumped rapidly 15 to 20 times, or a blender on low for 20 seconds until the milk is foamy and has roughly doubled in volume.
7. Pour approximately 3/4 cup of the steamed milk slowly into each mug over the matcha paste, holding back the foam with a spoon. Stir gently to blend.
8. Spoon the remaining milk foam evenly over the top of each latte, dust lightly with a pinch of extra sifted matcha powder for presentation, and serve immediately.