Double Matcha Latte for Sunday
Yield: 1 serving
Total time: ~5 minutes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
|
Uji matcha Latte Grade (Whispering Leaves)
|
6 g for both cream and latte | sifted |
| Hot water (80 °C) | 50 g | just below boiling |
| Whole milk | 100 g | chilled |
| Double cream | 50 g | adds richness |
| Sugar | 6 g | adjust to taste |
| Fine sea salt | enhances flavor | |
| Ice cubes | ~100 g | enough to fill a tall glass |
Method
-
Prepare the Matcha
-
Sift 3 g matcha powder.
-
Add 50 g hot water (80 °C).
-
Whisk or shake vigorously until smooth, glossy, and free of clumps.
-
-
Make the Creamy Base
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In a separate container, combine 50 g double cream, 3g matcha powder (latte grade) 6 grams sugar, and pinch fine sea salt.
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Stir (or warm gently) until the sugar fully dissolves, Assemble
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Fill a tall glass with about 100 g ice cubes.
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Pour the matcha mixture over the ice.
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Slowly add the sweetened milk–cream blend.
-
-
Assemble
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Dust the surface with a pinch of matcha powder.
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Tasting Notes
Bright, grassy matcha layered with cool, velvety cream — lightly sweet with a subtle salt balance that amplifies umami and depth.
Would you like me to create a hot version of this same recipe (keeping the “double cream” richness but served warm and frothy)?