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
- 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. - Sweeten to TasteStir in syrup, adjusting the amount according to your preference.
- Froth the MilkWarm the fresh milk separately, then use a milk frother to create a smooth, frothy consistency.
- 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:
- Add matcha powder and syrup to a cup.
- 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.
- 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!
