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Iced Alpine Latte

  • Writer: Lana
    Lana
  • Mar 10
  • 1 min read

Silky oat or almond milk paired with vibrant matcha for a revitalizing mid-day ritual.


The recipe:


Prepare the matcha following the Ceremonial Alps Whisk method.


  1. Sift 5 g of ceremonial matcha through a 茶こし (chakoshi — tea sifter) into a 茶碗 (chawan — matcha bowl).


  1. Add 25 g of water at 175°F (80°C) and gently mix with circular motions using a 茶筅 (chasen — bamboo whisk) until a smooth paste forms. This step is known as 練り (neri).


  1. Then add 45 g more water at 175°F (80°C) and whisk briskly using quick “M” motions, a technique called 点てる (tateru), for about 40–50 seconds until a fine, velvety foam appears.


  1. In a separate glass, add 95 g of unsweetened almond or oat milk. For a colder preparation, optionally place a few ice cubes in the glass before adding the milk.


  1. Slowly pour the freshly whisked matcha over the milk, allowing the foam to settle gently on top.


  2. Serve immediately and enjoy ;)



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