The Matcha Latte | Oat Milk

Summer isn't over yet. Here is an iced matcha green tea latte to help get you through the last couple days of summer. Start by adding hot water to preheat your brewing bowl. While the bowl comes to temperature, place your wooden whisk into the hot water to soften the bristles and prepare it for brewing. We will be brewing using a single origin matcha green tea from Uji, Japan. This tea by Minimal Matcha uses stone ground tea leaves from the first harvest. The tea yields a bright, smooth, and nutty cup of matcha. After preheating the bowl, set the whisk aside and dump the water. Next, take a towel and dry out the bowl. Grab a sieve and a chasuka. Add about two teaspoons of matcha green tea to the sieve. Use the chasuka to agitate the tea and pass it through. After sifting the tea, add in 70 to 100 milliliters of hot water. Grab your whisk and whisk the tea until a thin film of foam develops on the surface. You can stop here if you prefer a traditional hot cup of matcha. For a matcha latte, if you prefer some sweetness, now is the time to add it. I'll add in some simple syrup and give it another quick whisk. To serve, grab a tall glass and fill it with ice. Take your milk of choice, in this case oat milk, and fill the glass, leaving some room for the tea. Finally, pour the matcha tea on top of the milk. Stir and enjoy.