How to Make a Perfect Matcha Latte

🍵 How to Make a Perfect Matcha Latte

Using SOU NATURE Ceremonial Grade Matcha

🧾 Ingredients (1 serving)

• SOU NATURE ceremonial grade matcha: 1 tsp (about 2g)

• Hot water: 60 ml (160–170°F / 70–80°C – not boiling!)

• Milk (dairy or plant-based): 150–200 ml

  • Oat, soy, or almond milk are great alternatives

• Optional sweetener: 1–2 tsp of honey, maple syrup, or vanilla syrup

🥄 Tools

• Matcha bowl or small bowl

• Bamboo whisk (chasen) or handheld electric frother

• Milk frother or steamer (optional)

• Fine mesh sifter (optional but recommended)

🧑🍳 Instructions

1. Sift the matcha

   • Add 1 tsp (2g) of SOU NATURE matcha into a bowl through a fine sifter.

   • This removes clumps and makes the texture silky smooth.

2. Whisk with hot water

   • Add 60 ml of hot water (not boiling!).

   • Use a bamboo whisk in a zigzag motion (W/M shape) until frothy.

   • You’ll get a vibrant, creamy green base with microfoam.

3. Steam or froth your milk

   • Heat milk to ~60°C (140°F) and froth it.

   • If you don’t have a frother, warm it gently and shake in a jar or whisk vigorously.

4. Combine

   • Pour the steamed milk slowly into your matcha.

   • Add sweetener if desired. Stir gently.

5. Optional toppings

   • Sprinkle a pinch of matcha powder on top for a café finish.

   • Add vanilla, cinnamon, or a few ice cubes for an iced version!

🌟 Tips for perfection

• Use fresh, cold milk for best froth results

• Never use boiling water—it burns the matcha

• If making iced: whisk matcha first, then pour over ice, then milk