04 January 2022

This recipe is for a 200ml Hot Matcha Latte – so suited to most standard mug sizes. Choose your grade of Matcha to suit your preference. We recommend out Organic Matcha Cocktail Grade from Kagoshima, Japan for its robust flavour that shines through milk beautifully.

1.

Measure out 2 AVANTCHA Matcha Measuring spoons worth of powder (1 spoon per 100ml is the ratio).

2.

Sieve the powder through a small strainer to ensure consistent texture, resulting in the smoothest Matcha Latte.

4.

Add 30ml of warm water.

5.

Whisk until foam is formed. You can use a Bamboo Whisk or an electric whisk if this is easier.

5.

Foam 150ml of any type of milk with a steam wand, electric frother or a simple trick is to heat the milk (be careful not to boil it) in a microwave or pan and froth in a standard caffetiere by plunging the warm milk rapidly, moving the handle up and down. If you would like syrup or sugar, add this to the milk and stir to dissolve.

6.

Pour the warm milk over the Matcha and serve.

Follow our Matcha Guide to answer any other Matcha questions you may have, or visit our guide to making the best Iced Matcha Latte.

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