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MU✨Easy recipe to start making good matcha:
- 2 teaspoon matcha
- sift it through a sieve to make sure there are no lumps and you have a fine powder (otherwise your matcha can feel grainy/lumpy)
- 40 mL (6-8 tablespoon) of water. Make sure the water is room temperature or lukewarm, NOT hot! Hot water burns your matcha powder and can make it bitter. I personally just use room temp water from the RO!
- whisk in a W/M or zig-zag motion for about a minute, till you feel all the lumps are gone (i 100% recommend a bamboo whisk!)
- take half a cup (average sized cup, not a large mug) of milk, or about 75 mL of a milk of your choice (i like to use lactose free dairy milk)
- add in a sweetener of your choice; it could be honey, agave, brown sugar syrup or condensed milk. Make sure to not add more than a teaspoon of sweetener as it can overpower the taste of matcha. You also want to use a liquid form of sugar (for eg, if you use brown sugar, add a little bit of water to it and dilute it, then add to your drink)
- add some ice for an iced latte, and pour your matcha in completely
- stir and enjoy!
note: if you add less matcha powder or more water, that’s when you can usually mess up the ratio which gives you a diluted matcha, so try and be a bit mindful with the ratios when you begin. This also applies to milk, so do not add more milk or you will dilute your matcha! After a few days, you should be able to do the ratios by heart! That’s what happened for me! :)
Try this simple ratio to make your matcha! Let me know any questions you have related to making matcha and I’ll try and answer them to the best of my knowledge! 🥰🫶🏻✨ happy matcha making!!
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@musk.sipslattess
