Homemade Matcha Latte with homemade almond milk

👨‍🍳 Method

For the Drink

1. 1
   Whisk the matcha powder with the hot water, at 70–80°C (160–175°F) and not boiling, into a smooth mixture.

   WhiskBowl
2. 2
   Pour the maple syrup and the vanilla extract into the mug, and add the matcha mixture.
3. 3
   Soak the almonds overnight in cold water.

   Bowl
4. 4
   Drain the almonds and rinse well.

   Colander
5. 5
   Grind the almonds in a blender with the water for 2–3 minutes, until smooth.

   Blender

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
6. 6
   Strain through cheesecloth set over a bowl, and squeeze well.

   CheeseclothBowl

   💡Squeeze the cloth well to get out as much liquid as possible; the milk separates as it stands, so shake it before using.
7. 7
   Heat the milk to about 60°C (140°F), without boiling, and froth into a dense foam.

   Milk frother

   💡Don't boil the milk: above 75°C it scorches, loses sweetness and the foam breaks down.
8. 8
   Slowly pour the frothed milk over the matcha mixture, so the foam stays on top.
9. 9
   Serve immediately.