Sencha Macchiato in Shigaraki espresso cup
I don't usually combine milk and green tea, but ever since trying a "matcha latte" a few years ago in a little coffee shop in Japan I sometimes get a craving for a green tea latte.
At the same time, I don't really consume a lot of milk, so I learned to make the drink on a bit of a smaller scale.
Powder Sencha by MyGreenTea makes a a nice base for this drink, and produces a somewhat milder flavor than matcha.
Here's a rough guideline for a recipe:
1/3 cup milk
1/4 teaspoon sugar (optional)
1/4 teaspoon Powder Sencha
Combine milk and sugar in a small saucepan. On medium-high heat, froth the milk with a whisk as the temperature comes up. You can use the steamer wand on an espresso machine if that's more convenient.
When the milk reaches roughly 165 degrees Fahrenheit, remove from heat and whisk in sencha powder. Pour into a small coffee cup (5-6 fluid ounce capacity) or into two espresso cups.
Sprinkle a little more powder sencha atop the foam as a flourish.
You can certainly adjust sugar and sencha to taste. As a matter of custom, I don't add any sugar to green tea; however, in the case of a matcha latte or sencha macchiato, a modest amount will round out the heaviness of the milk.
Want Sencha Powder? Order here.
Were you after a Matcha Latte? Order here.