Ingredients
Equipment
Method
- Make the matcha.Add 2g matcha powder to a small bowl. Pour in 20ml of hot water at around 80°C. Whisk in a "W" or zigzag motion until smooth and no clumps remain. Set aside.
- Brew your coffee.Use whichever method fits your morning. If you're using instant, dissolve it in 40ml of hot water and let it cool slightly before using. If you're pulling espresso, one shot is perfect.
- Mix matcha and condensed milk.Pour the matcha into your glass first. Add 30ml of condensed milk. Stir until fully combined. This is your base layer.
- Add ice.Fill the glass with ice.
- Pour in the fresh milk.Add 50ml of unsweetened fresh milk over the ice. Pour gently.
- Add heavy cream (optional).If you have heavy cream, pour a thin layer on top of the milk. It floats and adds richness. Skip it if you don't have it. The drink holds up fine without it.
- Pour the coffee last.Slowly pour your coffee over the back of a spoon to layer it on top of everything. Take your time here. This pour is what makes the drink look as good as it tastes. Stir before drinking, or enjoy each layer separately first.
Notes
Don't use boiling water for the matcha. Boiling water makes matcha taste harsh and bitter.
Whisk properly. Clumpy matcha means uneven flavor.
Condensed milk is not optional. It does more than add sweetness. It binds the matcha base and gives the drink its body.
Make your coffee strong. Weak coffee gets lost behind the matcha and condensed milk. If you're using instant, don't dilute it more than necessary.
Heavy cream is a bonus, not a requirement.
