Matcha Oat Milk Latte

Sift 1-2 teaspoons of ceremonial grade matcha powder into a small bowl or chawan to prevent clumps. This ensures a smooth latte.

Add 2 oz (60ml) of hot water (around 175°F or 80°C) to the sifted matcha. Using a bamboo whisk (chasen), whisk vigorously in a W or M motion until a smooth, bright green paste with a fine foam forms on top. This takes about 30 seconds to 1 minute.

Gently heat 8-10 oz (240-300ml) of oat milk in a saucepan over medium heat until steaming, but not boiling. For a frothy texture, you can use a milk frother or an espresso machine steam wand to create microfoam.

If making an iced latte, simply use cold oat milk. You can still froth it slightly with a handheld frother for a creamier texture, or pour it directly over ice.

For a hot latte, pour the frothed hot oat milk into your serving cup, then gently pour the whisked matcha over the milk. For an iced latte, fill a glass with ice cubes, then pour in the cold oat milk, followed by the whisked matcha.

If desired, add 1-2 teaspoons of your preferred sweetener, such as maple syrup or agave, to taste. Stir gently to combine. Serve immediately and enjoy your homemade Matcha Oat Milk Latte.