Essential Equipment

• Chasen (Bamboo Whisk) – A traditional Japanese whisk used to ensure the matcha dissolves smoothly without clumps.
• Milk Frother – A handheld frother to achieve the ideal milk texture.

Ingredients

• 1 teaspoon (3g) Excellent Grade MATCHAZUKI Matcha Powder
• 40ml Warm Water
• 150ml Fresh Milk
• 2 teaspoons Syrup (Adjust to Taste)

Instructions

1. Prepare the Matcha BaseAdd matcha powder to a cup, then pour in warm water. Use a chasen or a milk frother to whisk the mixture until fully dissolved and frothy.
   Tip: Use just enough water to dissolve the matcha to preserve its rich flavor without excessive dilution.
2. Sweeten to TasteStir in syrup, adjusting the amount according to your preference.
3. Froth the MilkWarm the fresh milk separately, then use a milk frother to create a smooth, frothy consistency.
4. Assemble the LatteGently pour the frothed milk into the prepared matcha mixture, allowing the layers to blend seamlessly.

Alternative Preparation Method (Without a Whisk or Frother)
If you don’t have a chasen or frother, try this simple technique:

1. Add matcha powder and syrup to a cup.
2. Use the back of a spoon to crush and mix the matcha with the syrup. The sugar granules help break down the powder, preventing clumps.
3. Slowly add warm water while stirring, pressing the matcha against the cup’s side until completely dissolved.

Enjoy your handcrafted Hot Matcha Latte, a perfect balance of bold matcha flavor and creamy indulgence!