Ingredients:

  • 1.5 tsp (2g) Ceremonial Grade Matcha Powder
  • 2 tbsp (30ml) Hot Water (175°F/80°C)
  • 1 tsp (5ml) Agave Syrup
  • 0.75 cup (180ml) Whole milk
  • 1 pinch sea salt

Instructions:

  1. Sift the matcha powder through a fine-mesh strainer into your bowl or a small bowl to remove static-induced lumps.
  2. Add the 175°F hot water and agave syrup to the powder. Use a handheld frother to pulse and whisk until the mixture becomes a smooth, vibrant green concentrate with a thick foam on top.
  3. Heat the milk in a small saucepan over medium heat until steam rises and small bubbles form at the edges, ensuring it does not reach a boil.
  4. Tilt the saucepan and use the handheld frother for 20 seconds to create micro-foam, aiming for a texture similar to wet white paint.
  5. Pour the hot milk into the matcha concentrate while holding back the thickest foam with a spoon. Stir gently to combine, then top with the remaining dollop of foam and a pinch of sea salt.