the perfect matcha latte

better than your favourite cafe

Hello dear reader <3

Let’s begin this home cafe series with my favourite drink of all time: the classic iced matcha latte.

My matcha routine is one of my small daily joys. The meticulousness of this routine calls me to be present, to pay attention. This ritual always makes me feel better, allowing me a moment of quiet and calm.

And so, I would love to share my recipe with you all, so you can experience this small joy for yourself in your home <3

My home cafe journey began when I realised coffee shops are making matcha completely wrong. Learning to make matcha at home with the right tools and techniques taught me that homemade matcha is always better. Soon after this realisation, I began creating content on TikTok to share my love of matcha and my home cafe. Since then, I’ve made countless varieties of matcha drinks, and yet the classic iced matcha latte is still my favourite. Nothing can beat it.

I have spent the past year perfecting my iced matcha recipe and technique. One thing I’ve learned is that the smallest adjustment in ratio or temperature can make a huge difference in the end result. This is why I think it’s important to follow a specific recipe to enjoy matcha to its fullest extent.

In terms of matcha powder, it’s very important to use one that’s high quality. I love Rocky’s Matcha, Ippodo, Marukyu Koyamaen, or Matcha Kari. There are so many more I could recommend but I will leave that for another post.

These ratios will result in a strong, creamy, and bright green matcha latte. Feel free to use 2.5g matcha if you’re new to matcha, and want a more delicate flavour.

tools

• Bamboo whisk

• Fine mesh strainer

• Matcha bowl

• An accurate scale or measuring spoons

ingredients

• 3g high quality ceremonial matcha powder

• 35g filtered water at 78C/172F

• 6g agave syrup

• 100g oat milk

• Ice

how to make it

1. Begin by pouring hot water over your whisk in a cup (this softens your whisk to prevent any breakages).

2. Sift 3g matcha powder into your bowl.

3. Add 6g agave syrup and 35ml water at 78C/172F into your bowl.

4. Whisk vigorously in W motions for 20 seconds (try not to scrape the bottom of the bowl).

5. Now whisk slowly on the top layer to reduce any air bubbles, and create a layer of creamy microfoam!

6. Add 100g oat milk to your bowl.

7. Pour your matcha over a cup of ice and enjoy!

Side Note: Mixing sweeteners and milk directly in the matcha bowl with your whisk makes for a yummier matcha, though using your whisk this way may cause some wear over time. Mine has held up well, but just wanted to share.