- 1 tbsp of Algerian Baklava Syrup by Transcendence Coffee
- 8 oz of milk
- 2 grams Kyoto Matcha
- 2.5 oz hot water (170F)
Make the matcha. Scoop 2 grams of Kyoto Matcha in a tea bowl. Add hot water and whisk until bubbly & frothy.
Make the latte. Combine matcha, milk and syrup. Heat or ice.