Matcha latte is where Japanese tradition meets modern coffee culture -- and in Vietnam, it has become as beloved as milk tea. The secret is preparing a concentrated matcha base first, then marrying it with milk.
2-3g matcha + 30ml water at 70 degrees from the Stagg EKG. Whisk with a chasen or small milk frother until completely smooth, no lumps remaining. Add 200ml fresh milk -- hot for winter, cold for Saigon. Sweeten to your taste: sugar, honey, vanilla syrup.
Iced version: dissolve matcha in hot water first, then pour slowly over ice and cold milk. The jade green sinks, the white rises -- a natural gradient so beautiful you will want to photograph it before stirring.
