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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take a flat spoonful of Wakatake matcha powder (about 5g) into a container, add a little warm water, and mix with an electric stirrer until completely dissolved into a smooth matcha liquid.
Watch out
Do not add too much warm water, otherwise it will affect the layering effect.
Pour 300ml of whole milk and 5g of white sugar into a large cup, stir slightly to mix the sugar and milk evenly.
Put an appropriate amount of ice cubes in a glass, pour in the prepared milk, then use a spoon as a buffer to slowly pour the matcha liquid over the milk until a clear white and green layered matcha latte appears.
Watch out
Pour the matcha liquid slowly against the spoon buffer, otherwise the layers will be easily ruined.
Add 150ml milk, 3g sugar, and 2g matcha powder into a measuring cup, stir with an electric stirrer and pour into a cup with ice cubes; separately froth milk foam, spread it on top of the matcha latte, and sprinkle with a little matcha powder until covered with fine foam.
Watch out
Control the frothing time when making milk foam to avoid coarse foam or deflation.
Be careful of burns when removing heated liquids from the microwave, use oven mitts.
Slightly heat 150ml unsweetened soy milk in the microwave, pour into a cup, add 2g matcha powder and 3g white sugar, mix thoroughly with an electric stirrer; top with foam and a sprinkle of matcha powder until covered.
local_fire_departmentMicrowave heatingWatch out
Do not heat the soy milk too high, otherwise it will easily form a skin or spill over.
