Double Mango Matcha

Base

• 0.14 ozMatcha
• 1.41 ozHot Water
• 3.53 ozSoy Milk
• 2–3 spoonfulMango Syrup

Mango Cloud

• 1.41 ozHeavy Cream
• 2 spoonfulMango Syrup

Base

1. 1Whisk matcha

   Whisk the matcha with the hot water until smooth and frothy. Use hot but not boiling water. Start by mixing in just enough to form a thick, lump-free paste, then add the rest. Whisk in three stages, slowing down as you rise: about 30 seconds near the bottom without pressing down hard, 20 seconds through the middle, then 10 seconds along the surface. The goal is to fully dissolve the powder into a smooth, fine foam — not to beat it hard.

2. 2Stir in the mango syrup, then pour over the soy milk and ice.

Mango Cloud

1. 3Froth the heavy cream with the mango syrup until combined.

Assemble

1. 4Top the matcha latte with the mango cloud.