Matcha Latte

Coffee gets the credit; matcha gets the loyalty. The folks who order this drink keep ordering it — week in, week out, the same way every time.

We whisk it. Ceremonial-grade matcha, hot water just below boiling, bamboo whisk until the foam holds. Then milk — steamed for the hot version, cold over ice for the iced. No syrup unless you ask. The grassy, slightly sweet edge of good matcha is the point of the drink.

Whole milk works. Oat works better, honestly. The pairing rounds out the bitterness. If you want it sweeter, try a half pump of our house vanilla or a shot of maple sea salt. We are not precious about it. But order it once without anything added, just to know what the matcha tastes like.