The Daily

Ingredients and Tools

Ingredients:

- 1-3 grams of ceremonial grade matcha powder (Shogun is perfect for this recipe)

- 1 tablespoon cane sugar (or your preferred sweetener)

- 48 g (ml) hot water (175°F/80°C)

- 150 ml oat milk (or substitute with your preferred milk)

Tools:

- Bamboo matcha whisk (chasen)

- Matcha bowl (chawan) or small bowl

- Fine mesh sieveBamboo scoop (chashaku) or teaspoon

- Milk frother (optional)Small saucepan (if heating milk manually)

How to Make

Measure and Sift the Matcha:

- Scoop 3 grams of matcha powder into your matcha bowl. Sift the powder through a fine mesh sieve to ensure a lump-free mixture.

Prepare the Matcha Base:

- Add 48 g (ml) of hot water (175°F/80°C) to the bowl. Whisk the matcha using a fast “M” or “W” motion until it becomes frothy.

Sweeten the Base:

- Stir in 1 tablespoon of cane sugar (or your chosen sweetener) into the whisked matcha until fully dissolved.

Heat and Froth the Milk:

- Heat 150 ml of oat milk in a saucepan over low heat, stirring occasionally. Avoid boiling.

- Froth the heated milk using a frother or whisk for a creamy texture (optional).

Combine and Serve:

- Pour the sweetened matcha base into a cup. Gently pour the frothed milk over it to combine.

- Enjoy your creamy matcha latte immediately.