The Iced Oat Cloud Latte

Our community’s absolute favorite way to begin the day with smooth, sustained focus.

1. Sift 2.5 g (approx. 1 heaped bamboo chashaku scoop) of AMISO Ceremonial Matcha into a bowl.
2. Add 30 ml warm water (around 75°C / 167°F — hot to touch, but not boiling).
3. Whisk rapidly in a zig-zag ‘W’ motion using a bamboo chasen or electric hand frother for 20-30 seconds until a creamy jade microfoam forms.
4. Fill a tall glass with ice and 160 ml of creamy oat milk (or almond/coconut milk).
5. Slowly pour the freshly whisked matcha over the milk and watch the vivid green layers cascade.

Toasted Imperial Hojicha Latte

A warm, amber-toned roasted tea latte that tastes like cozy toasted caramel and roasted hazelnut.

1. Sieve 3 g of AMISO Imperial Hojicha powder into your favourite mug or bowl.
2. Pour 30 ml of hot water (80-85°C) and whisk until completely blended and aromatic.
3. Warm and froth 180 ml of whole milk or oat milk with a dash of honey or maple syrup if desired.
4. Combine together for a comforting, low-caffeine evening companion.

Types of Matcha Lattes

Explore creative variations including Strawberry Matcha, Vanilla Coconut Matcha, and Cinnamon Spiced Hojicha.

• Strawberry Matcha: Layer fresh strawberry puree at the base of your glass, add cold milk and ice, then top with whisked AMISO matcha.
• Matcha Espresso Fusion: A shot of rich espresso topped over cold oat milk and bright ceremonial matcha for dual-speed focus.