Okinawa Brown Sugar Matcha Latte Recipe

A refreshing blend for perfect for afternoon pick-me-ups or evening chills.

- 2 tsp (3-4g) Aumatcha matcha

- 60 ml hot water (≈80°C)

- 150-170 ml cold milk (dairy or plant-based)

- 1-2 tsp Okinawa brown sugar syrup

- Ice cubes

1. Sift the matcha into your bowl using the strainer.

2. Add warm water and whisk with the bamboo whisk until smooth and frothy.

3. In a glass, drizzle Okinawa sugar syrup.

4. Fill the glass with ice and pour in cold milk.

5. Slowly pour the whisked matcha over the milk.

6. Stir gently and enjoy.

Tip: For a layered look, pour matcha slowly over the back of a spoon.

Matcha is personal. Adjust strength, milk, or sweetness to suit your mood.
There’s no right or wrong — only your perfect cup.