Chocolate Matcha Latte
with chocolate milk · hot or iced
Matcha4.0 g
Water30 ml at 80 °C
Chocolate Milk120 ml at 60 °C
Ratio1 : 4 shot to milk
Motionwhisk, then pour
House PourMiyabi
Method
- Sift 4 g of Miyabi and whisk with 30 ml at 80 °C into a smooth, lump-free shot.
- Warm 120 ml of chocolate milk to 60 °C — hotter than that scorches the cocoa and the sweetness.
- Pour the chocolate milk in one slow stream. Over ice, reverse it — shot last, for the layer.
- No need to sweeten; the chocolate milk already carries plenty.