Ceremonial-grade matcha whisked smooth, poured over ice and cold milk in green-and-white layers — café ritual, kitchen price.
Mise en place
Before you start
Sift the matcha into a bowl, add 60 ml of warm (not boiling) water and the honey, and whisk in a zigzag until frothy with no lumps.
💡
Sifting first and 80°C water — boiling water scorches matcha into bitterness.
Fill a glass with ice and pour in the cold milk.
Pour the matcha over the top slowly and serve layered — the stir is the drinker's privilege.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best the day it's made; syrups and bases keep a week refrigerated.
Freezing
Freeze bases into cubes for instant future drinks.
Reheating
Serve as intended — hot drinks fresh, cold drinks over plenty of ice.
Make ahead
Syrups and bases keep a week refrigerated; freeze fruit for instant thick blends.
Wine pairing
This is the drink.
Beer pairing
This is the drink.
On the plate
Serve it with
Garnish
A cinnamon stick for warm drinks
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