Banana Matcha Latte

Method

1. 1Sift 4 g of matcha through a fine sieve into a small bowl or cup. Matcha clumps the moment it meets liquid, and sifting is the single step that keeps the drink from turning gritty.
2. 2Add the hot water — around 75 to 80 °C, not boiling — and whisk vigorously in a zig-zag or W motion for 20 to 30 seconds until you have a smooth, lump-free paste with a light foam. Boiling water scorches matcha and makes it bitter.
3. 3Stir the honey into the matcha paste while it's still warm, so it dissolves evenly. If your banana is very ripe, you can skip the honey entirely.
4. 4Peel the banana and add it to a blender with the milk. A frozen banana gives the thickest, coldest result; a fresh one is lighter.
5. 5Blend the banana and milk until completely smooth, 20 to 30 seconds, with no visible banana pieces left.
6. 6Fill two glasses with ice. Pour in the banana milk, then slowly pour the matcha paste over the top for a layered green-and-cream look before stirring.
7. 7Stir to combine just before drinking. Taste and add a little more honey only if the banana wasn't sweet enough.