Matcha Latte

Method

1. 1

   Sift the matcha into a small bowl to break up any clumps.

   💡 Sifting is thirty seconds that saves you from bitter green lumps at the bottom.

2. 2

   Pour on the hot water — around 80°C, not boiling — and whisk briskly in a zigzag until a fine foam forms.

   💡 Boiling water scalds matcha into bitterness; let the kettle sit a minute first.

3. 3

   Warm the milk in a saucepan until steaming, whisking to froth it, about 3 minutes.

4. 4

   Stir the honey into the matcha, then pour the hot milk over, holding back the foam for the top.

5. 5

   Spoon the foam over and serve at once, dusting with a final pinch of matcha.