Iced Matcha Latte

1. Sift – Sift 1 tsp ceremonial grade matcha powder through a fine mesh sieve into a small bowl to remove clumps.
2. Whisk – Add 2 oz hot water (175°F / 80°C). Whisk vigorously in an "M" or "W" motion until smooth and frothy. Optionally stir in 1–2 tsp maple syrup and a small pinch of salt.
3. Build the Latte – Fill a tall glass with 1 cup ice. Pour in ¾ cup cold milk.
4. Top and Serve – Slowly pour the whisked matcha over the milk to create a layered effect. Stir gently or leave layered for presentation.

Notes:

• Use ceremonial grade matcha for drinking — it's more vibrant, smoother, and less bitter than culinary grade.
• Never use boiling water — it makes matcha bitter and dull. Target 175°F (80°C).

Storage:

• Whisk matcha ahead and refrigerate (covered) for up to 2 days. Shake or stir before using.

Swaps:

• Use barista oat milk for the creamiest result, or any plant-based milk of choice.
• Swap maple syrup for agave or simple syrup.

Tips:

• Pour the matcha slowly over the back of a spoon to create a beautiful green layer on top of the milk.