Peppermint Matcha Latte

Ingredients 

• 1 cup milk (any type)

• 3g RHEA MATCHA ceremonial matcha

• 20–25 ml hot water (70–80°C)

• ½–1 tsp peppermint syrup (adjust to taste)

• Optional: whipped cream or crushed candy cane for topping

Directions

1. Prep the Whisk:

Dip your bamboo whisk in hot water for a few seconds.

2. Sift the Matcha:

Sift Rhea Matcha into a bowl to prevent clumps.

3. Mix with Water:

Add hot water and whisk briskly until frothy.

4. Add Peppermint:

Stir in peppermint syrup for that refreshing winter flavor.

5. Heat Milk:

Warm milk (don’t boil) and froth if desired.

6. Combine:

Pour milk into a cup and gently fold in the matcha-peppermint mix.

7. Optional Topping:

Add whipped cream and a sprinkle of crushed candy cane