soft center ♡

this has been one of my favorite ways to make matcha lately!! the brown sugar gives the latte a deeper, almost caramel-y sweetness that goes so well with the earthy matcha. super simple but sooo good over ice 🙂

ingredients:

brown sugar syrup:

• 1 tbsp (13g) brown sugar
• 1 tbsp (15ml) hot water
• tiny pinch of salt

matcha latte:

• 3 g good matcha powder, sifted
• 30 ml hot water
• 180 ml (3/4 cup) milk of choice (i like almond or 2%)
• ice
• brown sugar syrup (from before)

instructions:

1. start by making the brown sugar syrup. combine the brown sugar, hot water, and a tiny pinch of salt and stir until the sugar has completely dissolved. set aside to cool slightly
2. soak your bamboo whisk in hot water for at least 1 minute
3. sift your matcha into a small bowl. add the hot water (NOT BOILING) and whisk vigorously in a zigzag motion until the matcha is completely dissolved and you have a layer of tiny bubbles on top (around 1 minute)
4. add 1–2 tbsp of brown sugar syrup to the bottom of a glass, depending on how sweet you like your matcha
5. fill the glass generously with ice, then pour in your milk.
6. slowly pour the whisked matcha over the milk for that pretty layered look 🙂
7. stir everything together before drinking and adjust with a little more brown sugar syrup if you want it sweeter. enjoy!!

notes:

• matcha: your matcha should be vibrant green, not brownish or yellow. it should have a fine, powdery texture and smell like fresh grass
• brown sugar: either dark or light brown sugar is fine, depending on how strong of a molasses taste you prefer
• hot version: skip the ice and use warm milk instead!

love,

Constance ❤