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Kyoto Style Matcha Latte

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Ingredients

For the Kuromitsu:

For the Latte:​

  • 2 tsp matcha powder

  • 60ml hot water (75–80°C / 170–175°F)

  • 180ml milk or plant-based milk (e.g., oat, soy, almond)

  • 1 tsp roasted soybean flour (kinako)

  • Kuromitsu (as prepared above) — to taste

  • Ice cubes (optional, for iced version)

Instruction

  1. Heat brown sugar and water in a small pan until dissolved. Let cool.

  2. Add hot water and whisk using a bamboo whisk (chasen) or milk frother until smooth and slightly frothy.

  3. Heat and froth the milk (optional: sweeten it).

  4. In a glass, add kuromitsu → matcha → milk.

  5. Top with kinako. Add ice if desired.

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