Matcha

Equipment

• Bamboo Whisk (this is what I use for zero matcha chunks!)
• Small Bowl (stoneware ones like these are best)
• Fine Mesh Strainer (for sifting out clumps)

Ingredients

• ¼ teaspoon matcha
• 2 ounces hot water, 175°F is ideal
• 6 ounces additional hot water or steamed milk of choice, almond milk, oat milk, coconut milk, dairy milk, etc.
• Maple syrup, honey, or other sweetener, optional

Instructions

1. Sift the matcha into a mug or small bowl to get rid of any lumps.
2. Pour in the 2 ounces of the hot water. Using a matcha whisk or small regular whisk, whisk briskly from side to side until the matcha is fully dispersed and there is a foamy layer on top.
3. Add the remaining 6 ounces hot water or steamed milk and whisk again until foamy. Sweeten to taste, if desired.