u/thebinderclip_

Here’s the SOP I use for a Salted Caramel Matcha Latte:

Ingredients

• 4 g matcha
• 45 g water
• 180 ml milk
• 15 ml Ghirardelli caramel
• 100 g ice
• Matcha salt, for finishing

Method

1. Whisk 4 g matcha + 45 g water until completely smooth.
2. Combine 180 ml milk + 15 ml caramel and heat in the microwave.
3. Froth the caramel milk until light and foamy.
4. Add 100 g ice to a glass.
5. Pour the caramel milk over the ice.
6. Slowly pour the matcha over the top.
7. Finish with a light sprinkle of matcha salt.
8. Stir before drinking.

Ratio: 4 g matcha : 45 g water : 180 ml milk : 15 ml caramel : 100 g ice

I used Horii Shichimeien Todou Mukashi with milk, some brown sugar syrup, and a light sprinkle of homemade matcha salt. The sweet-salty combination was so good, absolutely delicious.

Hope everyone’s having a lovely Saturday!!

I know this is matcha crime, but I wanted to try it.

I made an iced brown sugar soy milk matcha with 5g of Marukyu Koyamaen Tenju. It’s one of Marukyu’s super high-end, award-winning matchas, so using it in a sweet milk drink is definitely a little ridiculous.

But I was curious if it would actually make a difference, because a lot of matcha gets totally buried once you add milk and sugar.

Honestly… it did.

The color was crazy vibrant, the foam came out really nice, and even with soy milk + brown sugar, the matcha still came through. Super smooth, rounded, no harsh bitterness, and it didn’t have that “green powder in milk” taste. It still felt like the matcha was the main thing, not just flavoring.

Would I use Tenju for this every day? Absolutely not, my wallet would call the police.

But as a one-time test, I kind of get it. It’s obviously better for usucha/koicha, but it was cool seeing that a matcha this high-end can still stand out in a latte.