Matcha Latte with Pearls

Method

1. Sift the matcha — Sift 5g matcha powder into a small bowl to remove clumps. This step is essential for a smooth, lump-free result.
2. Whisk — Add 60ml hot water (max 80°C — never boiling) and whisk vigorously in a rapid “W” or “M” motion until frothy with no lumps.
3. Sweeten — Add simple syrup to the matcha concentrate and stir to combine.
4. Prepare pearls — Place cooked tapioca pearls in a tall clear cup.
5. Layer — Fill cup with ice. Pour cold milk over ice first, then gently pour the matcha concentrate on top for a two-layer visual effect.
6. Serve — Stir before drinking, or serve layered for the photo moment.

Tips

• Never use boiling water — it burns the matcha and creates unwanted bitterness.
• The two-layer pour (milk first, matcha on top) looks stunning and creates a “reveal” when stirred.
• Oat milk pairs better with matcha than regular dairy for many customers — worth offering both.
• For a hot version, steam the milk and pour matcha concentrate on top like a traditional latte.
• Hojicha Powder can substitute for a lower-caffeine, earthier variation.