Description
This hot matcha latte is creamy, frothy, sweet, and layered with notes of honey and vanilla bean. Like could a matcha latte get any better?
Ingredients
Scale
- 15g honey
- 1/8 tsp kosher salt
- 1/8 tsp ground vanilla
- 3.2g – 4g matcha
- 70 warm water at 175°F
- 120g creamy milk (I use my house blend milk), steamed/frothed
Instructions
Chasen 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 into a mug, followed by the steam/frother milk. Enjoy immediately (and make a second latte because one is never enough)!
Frother Method
- Pour the water into your frother, along with the kosher salt, vanilla, and sifted matcha. Turn the frother on the hot setting. While the matcha froths, stream in the honey – this will ensure the honey doesn’t stick to the bottom of the frother.
- Once the matcha is done frothing, pour it into a mug, followed by the steamed/frothed milk.