If you want to make two layers of Milk and Matcha, you need to make Milk heavier than Matcha. If Matcha is heavier, no matter how gently you pour the Matcha, it will go down and get mixed with Milk, that’s what I believe. I make Milk heavier by adding Syrup to it. You can add Sugar to Milk, but it doesn’t dissolve into cold Milk very well. Make sure Sugar dissolved completely.
Makes
1 Serving
Ingredients
1/2 tablespoon (1 & 1/2 teaspoons) Matcha Powder
50ml Warm Water
150ml Cold Milk
1 to 2 tablespoons Syrup *read ‘Method 1’
4 to 5 Ice Cubes
Syrup
1 tablespoon Sugar
1 tablespoon Boiling Water
*Note: Mix a same amount of each Sugar and Boiling Water to make Syrup. If you like sweeter Matcha Milk, make more Syrup.
Method
- Sugar doesn’t dissolve into Cold Milk very well. If you add Sugar to Cold Milk, maker sure it dissolved completely. I recommend to use Syrup. Basic Syrup can be made with a same amount of each Sugar and Water. For the sweetness that I like, I made Syrup with 1 tablespoon Sugar and 1 tablespoon Boiling Water. Just mix well, and set aside and cool.
- In a measuring jug OR small bowl, place Matcha Powder, add Warm Water, and mix well. A small whisk is the best tool to do this process. Set aside and cool.
- Place Cold Milk in a serving glass, add the Syrup, and stir to mix. Add some Ice Cubes, then gently pour Matcha. Before you drink it, stir well. *Note: If you like it sweeter, it would be easy to sweeten it if you have Syrup.
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