DOUBLE MATCHA

This Double Matcha latte delivers matcha two ways: a lightly whipped matcha‑cream cap and a smooth, foamy matcha base over chilled oat milk. The result is a layered, cafe‑style drink with balanced sweetness and a silky finish.

Ingredients

• Heavy cream: 20 g

• Agave honey: 8 g total

• Oat milk: 125 g

• SUKIS Matcha powder: 5 g total

• Warm water: 27 g total (about 80 °C / 175 °F)

• Ice

  
  

  Tools

• Tall glass

• Chawan or small bowl

• Bamboo whisk, handheld frother, or small whisk

  
  

  Instructions

• Make the matcha cream: in a small bowl, combine 20 g heavy cream with 2 g matcha and whisk until slightly thickened and pourable (soft cream, not stiff).

• Set aside.

• Fill a tall glass with ice.

• Make a matcha paste: in a chawan, whisk 3 g matcha with 2 g warm water (about 80 °C / 175 °F) until smooth and lump‑free.

• Add 25 g warm water and 7 g agave to the paste; whisk in quick zigzag “M/W” motions until lightly foamy. Pour 125 g oat milk into the iced glass, then add the foamy matcha base and let it ripple through the milk.

• Gently pour the matcha cream over the top to finish the double‑matcha effect.

  
  

  Precision notes

• Water: 27 g total, split as 2 g for the paste and 25 g for whisking.

• Sweetener: keeps to 8 g agave total; adjust ±1–2 g to taste.

• Texture: for the top cream, stop whisking while it’s still fluid and pourable; over‑whisking turns it into whipped cream.

• Temperature: avoid near‑boiling water to prevent bitterness.