Matcha Latte

Ingredients

• 4 g culinary-grade matcha powder (Encha or similar ceremonial quality)
• 240 ml whole milk (warm, 60°C)
• 20 ml hot water
• 15 g honey or agave syrup
• 2 g sea salt

Method

1. 1
   Sift matcha powder into a small bowl to remove lumps; add 20 ml hot water.
2. 2
   Whisk with a traditional bamboo matcha whisk in a zigzag motion until matcha fully dissolves and a light foam forms (30–45 seconds).
3. 3
   Warm milk to 60°C (steaming or gentle heating); do not exceed 65°C to preserve matcha's delicate flavour.
4. 4
   Pour warm milk slowly into matcha mixture while whisking gently to incorporate; top with a thin layer of foam.
5. 5
   Sweeten with honey and salt; whisk briefly to combine.
6. 6
   Divide between two warmed cups; serve immediately.