Ingredients
Equipment
Method
- Sift 2½ teaspoons of matcha powder and 2 teaspoons of sugar into a small bowl to prevent any lumps.
- Heat water to approximately 175°F (80°C). Add 2-3 tablespoons of this hot water to the sifted matcha and sugar mixture.
- Using a matcha whisk (chasen) or a small whisk, vigorously whisk the mixture in a 'W' or 'M' motion until a smooth, bright green, frothy liquid forms.
- Fill a serving glass generously with ice cubes.
- Pour ½ cup of cold whole milk into the glass over the ice.
- Carefully pour the prepared frothy matcha mixture over the milk and ice.
- Stir gently to combine the matcha with the milk, or serve as a layered drink for aesthetic appeal.
- Taste and add more sugar if desired, stirring until dissolved.
Notes
For an authentic and superior flavor, opt for ceremonial grade matcha, known for its vibrant color and smoother, less bitter profile. Always sift your matcha powder through a fine-mesh strainer to eliminate lumps and achieve a silky-smooth texture. When adding water, ensure it's hot but not boiling (around 175°F/80°C) to prevent 'burning' the matcha, which can lead to an undesirable bitter taste. Whisk vigorously in a 'W' or 'M' motion until a rich, fine froth forms, enhancing the drink's creamy mouthfeel. Adjust the amount of sugar to suit your personal preference, and consider alternative milks like oat or almond for unique flavor variations. Serve immediately over high-quality ice to maintain optimal flavor and prevent rapid dilution.