The most-asked-about drink in our DMs. Coffee-shop matcha lattes use ceremonial matcha incorrectly — too much milk, too much sugar, watery powder dumped in a cup. The real version is barely sweet, deeply umami, and tastes like the matcha actually is.
Start with ceremonial-grade matcha (not culinary). Ceremonial dissolves; culinary leaves grit. Use 1 teaspoon (about 1g) per drink.
The technique: whisk the matcha with a small amount of hot water first to make a paste, THEN add hot milk on top. Direct dumping milk on dry matcha makes lumps. The frother handles the milk-foaming after.
Sweetener is optional. If using, lavender honey — not vanilla syrup. The lavender honey amplifies the matcha's floral notes; vanilla syrup buries them.
