Ingredients

• Nutrestock ceremonial grade matcha — 1 to 1½ tsp
• Hot water (about 80°C / 176°F) — 2 Tbsp to ¼ cup
• Milk (whole / oat / almond / soy) — ¾ to 1 cup
• Sweetener (optional): maple syrup, honey, or sugar — to taste
• Ice (for iced version) — as needed

Basic Recipe Steps

1. Sift the matcha powder into a bowl or mug to remove lumps.
2. Add the hot water (≈80°C / 176°F) and whisk vigorously (a bamboo whisk — chasen — is ideal) until smooth and frothy.
3. Heat and froth your milk separately. For a creamier texture, use whole or oat milk; for lighter options, use almond or soy.
4. Pour the frothed milk into the whisked matcha and stir gently to combine.
5. Add sweetener to taste and garnish with a sprinkle of matcha powder.
6. To make iced: let the matcha cool slightly, pour over ice, then top with cold milk and sweetener.

Notes & Tips

• Use water just under boiling to prevent bitterness.
• Adjust matcha strength — 1 tsp for mild, 1½ tsp for bold flavor.
• Use a frother or small blender for extra creaminess.
• For vegan versions, choose oat or almond milk with maple syrup.
• Store matcha in an airtight container, away from light and heat.

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