Délicieux matcha latte à la vanille et à la mousse de lait

Ingrédients

• 2 teaspoons ceremonial-grade matcha
• 60 ml hot water (about 80°C, not boiling)
• 200 ml oat milk (or whole milk)
• 1 teaspoon maple syrup (or to taste)
• 0.5 teaspoon vanilla extract
• Pinch of matcha or edible gold powder, for sprinkling

Préparation

1. 1

   Put the ceremonial-grade matcha and the hot water in a bowl or measuring jug. Whisk the mixture with a matcha whisk or a small whisk until there are no lumps and the mixture is slightly frothy. This takes about 30 seconds.Add the vanilla extract and the maple syrup to the matcha mixture and stir briefly. Taste and adjust the sweetness to your liking.Warm the oat milk in a saucepan over medium heat until just below boiling. Froth the milk with a milk frother until you have a thick, creamy foam layer.Pour the matcha mixture carefully into the double-walled glass. Then slowly pour the warm oat milk over it so the pretty layers remain visible.Spoon the milk foam on top and sprinkle with a little matcha or edible gold powder for that extra fancy effect. Serve immediately and enjoy.