CLOUD MATCHA

This Cloud Matcha layers a smooth iced oat‑milk base with a light, foamy matcha “cloud” whisked with a touch of agave for gentle sweetness. It’s minimal, refreshing, and designed for clean layers and a soft, sippable foam.

Ingredients

• Agave honey: 8 g

• Oat milk: 175 ml total

• Matcha powder: 3 g

• Warm water: 2 ml (about 80 °C / 175 °F)

• Ice

  
  

  Tools

• Tall glass

• Chawan or small bowl

• Bamboo whisk, handheld frother, or small whisk

  
  

  Instructions

• Fill a tall glass with ice.

• Pour 150 ml oat milk into the glass.

• In a chawan, whisk 3 g matcha with 2 ml warm water (about 80 °C) until a smooth, lump‑free paste forms.

• In the same bowl, add 25 ml oat milk and 7 g agave; whisk in quick zigzag “M/W” motions until lightly foamy to create the cloud.

• Gently pour the matcha cloud over the iced milk to finish the layered effect.

• Precision notes Oat milk total: 175 ml (150 ml in the glass + 25 ml for the cloud). Sweetness: 8 g agave total (7 g in the cloud, 1 g optional drizzle or to taste).

• Temperature: avoid near‑boiling water; higher heat can make matcha taste bitter.

• Foam texture: whisk until airy but still pourable; over‑whisking can split plant‑based milks.

  
  

  Tips and variations

• Cleaner layers: pour the cloud over the back of a spoon held near the surface.

• Extra light foam: swap the 25 ml milk for 20 ml milk + 5 ml cold water to thin slightly.

• Flavor twist: a drop of vanilla or a pinch of salt enhances sweetness without more sugar.

• Boosted matcha: add 0.5–1 g extra matcha to the cloud for a deeper green and bolder taste.