Black Sesame Matcha Latte
IMG_01: VISUAL.ASSET
INGREDIENTS
Whisk the 2g of SOKYO Matcha into a small bowl or chawan, and pour in 30ml of hot water (80°C). Use a bamboo whisk (chasen) or a milk frother to whisk until smooth and delightfully frothy, ensuring there are no clumps.
Prepare the Sesame Base Add the black sesame paste and simple syrup to the bottom of your serving glass. If the sesame paste is firm, stir them together thoroughly with a spoon until completely smooth and well-combined.
Add Ice and Milk. Fill the glass to the brim with ice cubes. Then, gently pour the milk over the ice. (Pouring slowly over the ice helps keep the milk completely separate from the sesame layer).
Layer the Matcha Carefully pour the whisked matcha from Step 1 over the ice to create the top layer. This will form a beautiful, distinct three-tier gradient of black sesame, milk, and matcha.
Garnish and Serve If desired, sprinkle a pinch of black sesame seeds on top of the ice. When you are ready to drink, use a stirrer to thoroughly mix the black sesame paste from the bottom until all the flavors are fully blended.
