Ingredients
- 2 g of ceremonial matcha
- 30 ml of water at 70 °C
- 150 ml of cold oat milk
- Plenty of ice
- Optional: simple syrup (equal parts water and sugar)
Method
- Dissolve the matcha in 30 ml of hot water, whisking in Ws.
- Fill the glass to the top with ice. Plenty of ice is what holds the layers.
- Pour the cold milk straight over the ice.
- Pour the dissolved matcha slowly, down the side of the glass or over the back of a spoon, so it lands gently on the milk. Being denser, it sinks and forms the green layer underneath.
- Serve unmixed, for the look. Stir before drinking.
Why the matcha stays at the bottom
Matcha dissolved in water is denser than cold milk, because of the powder held in suspension. Poured gently down the side, that density difference holds the layers for 2 or 3 minutes. After that they mix on their own.