step by step

Soak your chasen in warm water, around 50 °C, for 2 to 3 minutes. This keeps it from breaking and helps create better foam.

While that’s soaking, fill your glass with ice and pour in your milk of choice. I always do this first so the milk is ice cold before the matcha hits it. I love using coconut milk, specifically the Alpro Barista Tropical.

Sift 2 grams, or about 2 teaspoons, of ceremonial grade matcha into a bowl. This step is key. Sifting prevents clumps and makes the matcha extra smooth. The quality of the powder is basically the whole flavor. I’ll link my favorite matcha powders below.

Add 30 to 40 ml of water at 70 °C, pouring slowly in a circular motion.

Whisk with your chasen. Start with small circles, then switch to a zig zag motion. Whisk for about 30 to 60 seconds until it’s smooth and foamy. Finish with slower circular motions until the bubbles are gone.

Pour the matcha over your iced milk.

SO GOOD