HOT MATCHA LATTE
For representation purposes only *
Every barista brings their unique touch to a matcha latte, making each cup a reflection of their style. Each of our beautiful cafes will have its spin on the Matcha latte, ensuring a delightful and distinctive experience every time. We thought it might be useful anyway to see what the preferred method is from our personal experience.
DIRECTIONS
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Pour in 200ml of your preferred milk (coconut or almond milk are the most popular).
Step 4. Froth the whole mixture together at 63 degrees.
Step 5. Optional: add your sweetener of choice (coconut nectar is our favorite)
NOTES:
Frothing milk separately: Some cafes prefer to froth the milk separately from the matcha paste in steps 1 and 2 and then pour it in afterward. You can certainly do it this way, but for the best results, we advise frothing everything together.
Sweetener: This is optional and unnecessary with coconut milk, but with other milks, we suggest adding a little to your matcha latte. Coconut nectar is delicious, but any sweetener will work.
Milk: You can use any milk that tickles your fancy- oat, hazelnut, macadamia, almond, coconut, soy, or cow’s milk. They all work.
Upsell with syrups for seasonal twists (e.g., vanilla, caramel, cinnamon).
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