One teaspoon of matcha—ideally of good quality 125 millilitres of not boiling, roughly 80°C hot water. 125 milliliters of freshly made coffee—ideally espresso, though made coffee also works well.
If you would choose cow's milk instead of plant-based milk ( almond, coconut, oat), one to two teaspoons of either Optional sweeteners to taste honey, maple syrup, stevia, or another one.
Make your preferred coffee, or an espresso. Make sure it is robust so matcha will only mildly counter its taste.
Stir one teaspoon of matcha with roughly 125 millilitres of boiling water in a small bowl or cup. If you have a whisk (chasen), use it; else, use a traditional milk frother to get a smooth, lump-free paste.
Should special equipment not be accessible, a normal teaspoon and thorough mixing will do.
Pour the ready coffee into a cup. Add the ready matcha paste then carefully stir until the components come together.
Heat and froth cow's or plant-based milk or another creamier drink then pour it into the coffee.
You might add maple syrup, honey, or another sweetener. Matcha coffee tastes subtly, somewhat grassy, and goes nicely with a natural sweetener.
Your Matcha Coffee is ready for consumption! Appreciate its taste; rich but subtle and energizing.