Matcha latte

• 1 tbsp infused MCT oil

  Set your infusion strength above and this splits into infused and plain MCT oil to hit whatever dose you want.

• 2 tspmatcha powder — ceremonial grade
• 4 tbsphot water — 175 °F, well below boiling
• 1½ cupswhole milk — or oat milk
• 2 tsphoney — or maple syrup
• fine salt — a pinch

Method

1. 01

   Sift the matcha through a small strainer into a wide bowl. Matcha arrives compacted into clumps, and a clump that goes into the bowl whole comes out of the whisk whole.

2. 02

   Heat the water and let it sit off the boil for a minute before you pour. Water at a full boil makes matcha bitter and flat; around 175 °F keeps it sweet.

   175 °F

3. 03

   Pour the water over the matcha and whisk briskly in a W motion, keeping the whisk near the surface, until a fine even foam covers the top.

   1 min

4. 04

   Warm the milk with the salt in a small pan until it steams. Take it off the heat before you add anything infused.

   3 min

5. 05

   Off the heat, add the infused MCT oil and the honey to the milk and run a handheld frother through it for a full twenty seconds. This is the step that decides the drink: hand-whisking folds oil around, but the frother's speed is what actually breaks it into droplets the milk will hold. MCT stays liquid at any temperature, which is why it beats coconut oil in a mug.

6. 06

   Divide the matcha between two mugs, then pour the milk in from a measuring cup, half and half. Splitting a frothed pan by eye sends most of the oil into whichever mug you pour second.

7. 07

   Drink it while the foam holds. Once it flattens the oil starts rising, and the fix is another ten seconds with the frother, not a spoon.