Finding that sweet spot in the milk to matcha ratio is key to savoring the unique profile of your matcha without drowning in the creaminess of your milk. After some serious taste testing, we found that this was the perfect recipe to enjoy our daily blend.
Remember, taste is subjective, so feel free to play around to find your perfect recipe. Enjoy!
CLASSIC YUJO MATCHA LATTE RECIPE
1. Prepare the Matcha: Sift 2 tsp of matcha powder into bowl. Pour in 45 ml of 176F/80C water into bowl. Whisk the matcha with your chasen (bamboo whisk) in zigzag formation until there are no clumps visible.
Optional: Pour 10-20 ml of simple syrup into the bowl and mix with a spoon. Do not mix with the whisk as the sugar may degrade the quality of your whisk over time.
2. Prepare the cup: Add ice if needed and pour in 150 ml of preferred milk or plant-based milk of choice.
3. Pour Matcha over top, mix thoroughly.
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