get your matcha set ready while boiling water to around 175F (80C), which is the recommended temperature to avoid bitterness.

Warm matcha bowl with ½ cup full of hot water. Stand whisk in the bowl for a minute to soften bristles. Empty and thoroughly dry bowl.

Scoop 1 spoonful (1/2 tsp/~3 g) of ceremonial grade matcha and add to sifter and sift through into the bowl.

Fill bowl with 2 oz (1/4 cup) of hot water.

Using the bamboo whisk (chawan), whisk in an “M/W” pattern until the matcha is frothy. Mix in your choice of sweetener until dissolved.

Fill the glass with ice, pour in 6 oz. (3/4 cup) milk of choice, gently pour the whisked matcha over the top for a layered effect.

In a separate cup or bowl, combine heavy cream, sweetener, and vanilla. Using your electric frother, whip it gently into a thick, pourable foam. Gently spoon or pour the cream top over the latte.