Beginners to matcha might think of a Japanese woman in kimono, with a bamboo whisk in her ceramic bowl, stirring up the perfect cloud of matcha foam. That may be a more authentic scene but making that iconic emerald green matcha shot is much easier than you think.
We know your life is busy, so we'd like to share an easier way of making matcha that suits your hectic modern life. For this recipe, a hand-held milk frother will be your new favorite kitchen tool. Not only is it easier to use and more sanitary, as avid matcha drinkers, we also found it's easier on our wrists – bye-bye, carpal tunnel!
The following steps are our version of brewing a matcha shot and matcha-mericano (by adding more water). Our matcha shot is not only delicious by itself, but it can also be used as a base for various drinks, including some of our favorite booze! For the tools and cups, we picked the ones readily available in our kitchen. But please, be as fancy as you like. This is your ritual, and the best part about making matcha at home is discovering your own rhythm.
Sieve ½ tsp (1~1.2gr) of Daily Matcha into your cup. Gently push down the powder through the sieve. Do not scrap it.
Before turning on the frother, use it to mix the matcha and water well to dissolve the lumps.
Place the frother head not too deep in the liquid, and then turn it on. Stop the frother occasionally and dissolve any lump with frother head. Then turn it again until you get the right amount of the froth. [TIP: Use at least half-used battery to run the frother in slower speed to achieve the smooth froth.]
Once you achieved a nice froth, you've made the matcha shot! You can drink it in this same cup. Enjoy!
Option 1 - In the 2 oz of matcha shot you just made, fill the top with milk form. It is replica of macchiato.
Option 2- If you pour about 5~ 6 oz more of warm water gently along one side of the cup (so you don’t disperse the foam you just made), then you’ll have our in-house favorite, “matcha-mericano”!