The Matcha We Keep Making

Written by: Erin Bakker

I am not precious about recipes.

I cook by instinct, I rarely measure anything exactly, and I am very comfortable with “a splash,” “a little bit,” and “until it looks right.”

Matcha is no different.

This is the one I keep making because it is easy, not overly sweet, and feels a little more special than just grabbing something and running out the door.

I use matcha, oat milk, vanilla, and a tiny pinch of sea salt.

That last part matters.

The salt somehow makes the whole thing taste better without making it taste salty, which is exactly the kind of kitchen trick I love.

I usually whisk the matcha with a little warm water first, add vanilla, pour it over ice, and top it with oat milk.

Sometimes I make it stronger. Sometimes I make it sweeter. Sometimes I add more milk because I got distracted and forgot what I was doing.

It still works.

The very loose recipe

• 1-ish teaspoon matcha

• A splash of warm water

• Oat milk

• A little vanilla

• Tiny pinch of sea salt

• Sweetener, if you want it

• Ice

Follow these simple steps:

That is the recipe.

No ceremony required. No special morning routine. Just a really good matcha you can make at home without turning it into a project.

And please use a glass you like.

We have some standards.