Ingredients
Method
- Sift the 2 tsp matcha powder into a small bowl, add the 2 tbsp hot water at about 175°F (80°C), and whisk in a zigzag motion for 30 seconds until smooth and glossy with no clumps.
- Add the 2 tbsp vanilla syrup to the matcha mixture and stir for 10 seconds until fully combined.
- For hot: warm the 1 cup milk in a saucepan over medium heat to 150°F (65°C) and froth for 20 to 30 seconds. For iced: froth the cold milk briefly or skip frothing.
- For iced: add the 1 cup ice to a glass, pour in the matcha mixture, then the milk. For hot: pour the matcha mixture into a mug, top with frothed milk and any foam. Dust the top with a pinch of matcha powder and serve.
Notes
The matcha and syrup concentrate can be made a day ahead and kept in the fridge, which makes this even faster in the morning. If your matcha powder is clumping, a quick sift through a fine mesh strainer before whisking makes a noticeable difference in the final texture. For a stronger-tasting drink, let the whisked matcha paste sit for 30 seconds before adding the syrup; it deepens slightly as it sits.