A cold, milky Japanese drink made with genuine matcha whisked into hot water, lightly sweetened, then poured over cold milk and ice.
Ingredients
- 2 g latte-grade Japanese matcha
- 200 ml fresh whole milk
- 30 ml water
- 10 g white granulated sugar
- 120 g ice cubes
Method
- Place the milk in the refrigerator so that it is perfectly cold when assembling.
- Heat the water until it is very hot but without letting it boil. Boiling water would make the matcha more bitter and dull its color.
- Sift the matcha over a small, wide bowl to remove any clumps of powder.
- Add the sugar, then pour in the hot water. Whisk immediately with a chasen using quick zigzag motions, without scraping the bottom of the bowl, until you get a perfectly smooth mixture with a light foam on the surface. If you don't have a chasen, use a small milk frother.
- Fill a large glass with the ice cubes, then pour in the cold milk.
- Slowly pour the whisked matcha over the milk. Serve immediately, then stir carefully before drinking to resuspend the tea powder.
Nutrition
Per serving
- Energy
- 168 kcal
- Protein
- 7.23 g
- Carbohydrate
- 20.2 g
- Fat
- 6.7 g
- Fibre
- 0.6 g
- Calcium
- 214.52 mg
- Iron
- 0.36 mg
- Magnesium
- 25.96 mg
