• 3g Piohni AAA Ceremonial Matcha
  
• 30ml filtered water (75°C)
  
• 130ml cold milk
  
•  Ice cubes

• 55ml organic whipping cream or plantbased organic alternative
  
• 15ml pure vanilla syrup
  
• A careful pinch of Himalayan sea salt

Sift Piohni's matcha into warm water and whisk until smooth and vibrant. Fill your glass with ice and pour in the cold milk. Gently add the whisked matcha and stir until beautifully combined.

In a separate cup, whisk the whipping cream, vanilla syrup, and a careful pinch of Himalayan sea salt with an electric whisk for about 50 seconds until the foam is silky, airy, and softly holds its shape. Spoon generously over the matcha latte.

A little sweet. A little salty. Perfectly balanced.