Ingredients:

  • 1 teaspoon (5 grams) High-Quality Matcha Powder (Ceremonial preferred, must be sifted)
  • 2 fluid ounces (60 ml) Filtered Hot Water (crucial: 165°F–175°F / 74°C–80°C)
  • 1/2 - 1 fluid ounce (15 - 30 ml) Simple Syrup (or preferred liquid sweetener)
  • 8 – 10 fluid ounces (240 – 300 ml) Cold Milk (Whole or Oat recommended)
  • 1 1/2 cups (250 g) Ice Cubes

Instructions:

  1. Sift the Matcha: Place the fine mesh sieve over the small mixing bowl. Measure the matcha powder and gently push it through the sieve using the back of a spoon. This achieves a fine, fluffy powder base and prevents clumps.
  2. Heat the Water: Heat filtered water to the specified temperature (165°F–175°F / 74°C–80°C). Crucial: Boiling water burns the delicate matcha, resulting in a bitter flavour.
  3. Add Water and Whisk: Pour the measured hot water directly onto the sifted matcha. Immediately begin whisking vigorously, either using a bamboo chasen in a quick 'W' or 'M' motion, or using an electric frother.
  4. Achieve Froth: Whisk for 30–60 seconds until the liquid is uniform, smooth, and topped with a fine layer of tiny bubbles (froth). Set the matcha base aside.
  5. Prepare the Glass: Fill the tall serving glass generously with ice cubes.
  6. Add Sweetener: Pour the simple syrup (or other liquid sweetener) directly over the ice.
  7. Pour the Milk: Slowly add the cold milk, filling the glass almost to the top.
  8. Layer the Matcha: Gently and slowly pour the prepared, frothed matcha shot over the back of a spoon held just above the milk level. This technique helps the dense matcha sit as a distinct layer. Serve immediately, instructing the user to stir vigorously before drinking.