Description
I don’t use this word “best” lightly, but this is really the best iced matcha latte. It’s a bold matcha, paired with honey and ground vanilla, plus a salt which amplifies the flavor so much!
Ingredients
Scale
- 12 g honey
- 1/8 tsp kosher salt
- 1/8 tsp ground vanilla
- 3.2 g – 4 g matcha
- 80 g warm water at 115°F
- 100 g creamy milk (I use my house blend milk)
Instructions
Chasen (whisk) Method
- To your matcha bowl, add the honey, salt, and vanilla. Using a small fine mesh sieve or tea strainer (chakoshi) sift the matcha into the bowl.
- Gently pour over the warm water in circular motion to bloom the tea. Stir the matcha in circular motions with the chasen first to dissolve everything into the water. Then vigorously whisk the matcha using zig zag motions – i whisk for about 1 minute or until the matcha is super foamy. The key to whisking the matcha is to use your wrist so you can use both speed and zig zag motions to froth and aerate the matcha.
- Pour the matcha over ice, followed by the house blend nut milk. Enjoy immediately (and make a second latte because one is never enough)!
Frother Method
- Add the water into your frother, along with the matcha, vanilla bean paste, and kosher salt. Froth the matcha on the cold setting, and while the frother is still going, stream in the honey. Streaming in the honey will ensure it doesn’t stick to the frother whisk or sides. In a glass, add a large handful of ice, pour over the matcha, followed by the milk. Enjoy!