An 8 ounce latte is typically a shot of espresso, mixed with steamed milk, and a layer of foamed milk approximately 1/2 inch thick on top.
Variations include whether to use just one shot of espresso or to add a second.
Steamed milk is different than heated or microwaved milk. In steaming, a special wand will disperse pressurized steam into the cold milk. Steamed milk will look velvety and have small air bubbles in it. Also, heating the milk by conventional methods could ‘burn’ it which results in a souring of the milk, not to mention the fact that it will break down the proteins.
The Matcha option is to make it an iced latte, switch out the espresso and put in the Matcha. The process is similar in some ways and completely different in others.
Instead of the one shot of espresso, you’d use one scoop of the Matcha powder.
Just one? According to your taste preferences, perhaps a second scoop is a worthy add.
Similar to espresso, you’ll add a small amount of very hot water to the Matcha powder in a very small glass. Just enough water to whet the powder, that’s all. The powder doesn’t necessarily mix well with cold milk on its own.
So now, you’ll have a thick green liquid instead of deep brown! Fun!
That’s the concentrate. And you don’t need to add sugar; the Matcha powder is pre-sweetened.
Now get a big glass and fill it about 3/4 full with ice.
Add cold milk to about 3/4 also. You can use whole milk or skim or soy.
Now pour the Matcha liquid into it, and mix it all together!
You can fill it with more milk and ice or top the sultry green beverage off with whipped cream!