What you'll need
- 1 teaspoon of Matcha (we recommend our Kōyō Matcha)
- 45ml filtered water
- 300ml milk (we recommend oat milk, but any will work)
- Matcha whisk or Chasen (find the traditional bamboo one here)
- Mesh strainer
- Electric milk frother
- Electric kettle with temperature setting (to get the exact temperature)
- Sugar or honey (optional)
How to make it
STEP 1: Heat water.
Don’t use boiling hot water to make Matcha - use simmered water instead.
Set the water temperature to 80°C to make matcha.
Filtered water makes for a better tasting tea than tap water, so use that if possible.
STEP 2: Sift matcha into a bowl and whisk with hot water.
Sifting is an important step in making sure there aren’t any clumps.
Use a matcha whisk and move it up and down, in a “M” pattern. Don’t swirl the matcha in circles since that doesn’t work very well in getting the matcha and water to mix.
STEP 3: Heat and froth milk.
There are two ways to make cafe-quality froth. One is using an electric milk frother which heats and froths milk at the same time.
The other is to use a French press. Simmer milk on the stovetop, then pour it–no more than halfway–into a French press. Move the plunger up and down until milk doubles in volume.
STEP 4: Put milk into a mug then pour in matcha.
The matcha will slowly turn the milk green.
[Optional] STEP 5: Sweeten with sugar or honey.
Stir in a teaspoon of honey or sugar.
Top off drink with a dusting of matcha powder or cinnamon.
