Matcha Soy Latte

• 280 g unsweetened soy milk — Unsweetened soy milk
• 15 g potable water — Potable water
• 2 g pure matcha green tea powder — Pure matcha green tea powder
• 10 g pure maple syrup — Pure maple syrup

Method

1. 1Make a cold lump-free matcha pasteAdd the water, exact 2 g matcha, and maple syrup to a heat-safe cup.Look for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Whisk briskly for 30 secondsWhisk briskly for 30 seconds before heating the soy milk separately.30 secLook for: The separate paste is glossy green with no dry matcha pockets or pale streaks.Safety: Avoid inhaling loose matcha and disclose that the measured 2 g matcha contributes about 40 mg caffeine.
3. 3Measure ingredients: Warm the soy milk gentlyMeasure soy milk using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Warm the soy milk gentlyPour the soy milk into the saucepan and heat over medium-low for 4 minutes, whisking every 30 seconds, until it reaches 160°F; do not boil.4 minLook for: The soy milk steams and carries a thin foam, with no skin, scorching, or vigorous bubbling.Safety: Soy milk can boil over and hot steam can burn; monitor continuously and keep the pan handle turned inward.
5. 5Finish the latteWhisk the matcha paste into the hot soy milk for 30 seconds.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Rest for 45 secondsRest for 45 seconds, then pour the complete latte into one heat-safe 300 ml cup.45 secLook for: The latte is evenly jade green, lightly foamy, and free of matcha sediment at the bottom of the pan.Safety: Sip-test before drinking, declare the soy allergen, and disclose about 40 mg caffeine per complete serving.