Matcha Latte

Ingredients:

• Kato Matcha Powder
• 2% milk by default, but can be modified to an alternative milk of the customer’s choosing.
• Optional: Sweetened with liquid sugar.
  
  
  

To make a medium matcha latte, use a ceramic latte bowl if ordered to stay, or a 12 oz paper cup if ordered to go.

• In the matcha bowl create the base by frothing 3/4 of a level teaspoon of matcha powder with 1.5 oz. of hot water (use the whisk to froth). Only light pressure is needed, whisk in a zig zag pattern until there are no clumps.
• Pour the matcha base into a cup.
• If the drink is sweetened, add 2 pumps (½ oz) of liquid sugar into the cup and mix with the base.
• Pour 9 oz of 2% milk into a steaming pitcher and steam it to the standard temperature 65°C or 150°F with micro foam.
• Pour the milk into the matcha base and finish with latte art.
  
  
  

To make a large matcha latte, use a 16 oz glass if ordered to stay, or a 16 oz cup if ordered to go.

• In the matcha bowl create the base by frothing 1 level teaspoon of matcha powder with 2 oz. of hot water (use the whisk to froth). Only light pressure is needed, whisk in a zig zag pattern until there are no clumps.
• Pour the matcha base into a cup.
• If the drink is sweetened, add 3 pumps (3/4 oz) of liquid sugar into the cup and mix with the base.
• Pour 12 oz of 2% milk into a steaming pitcher and steam it to the standard temperature 65°C or 150°F with micro foam.
• Pour the milk into the matcha base and finish with latte art.
  
  
  

Note:

• When preparing this drink sweetened DO NOT add liquid sugar to the matcha base as it can make the powder create dry clumps and DO NOT use the matcha whisk to stir sugar as the sugar will ruin the whisk.
• We do not serve matcha as a tea, we have green teas available: Sencha and Jasmine green teas.
• Rinse the matcha whisk in hot water before and after each use. Do not put a dirty whisk back onto the holder. It should always remain clean.