1. Sift the matcha into a mug to prevent lumps.
2. Add 60 ml of warm (not boiling!) water.
3. Whisk with a matcha whisk (chasen) or milk frother in zigzag motions until frothy (30 sec).
4. Heat the plant-based milk and froth it with a milk frother.
5. Pour the milk over the matcha.
6. Stir in honey and vanilla.

Matcha naturally contains caffeine (~70 mg per teaspoon) and L-theanine (~50 mg). No health claims are authorised for L-theanine. Vanilla and honey add a mild sweetness.

Tips & variations

• For caffeine-sensitive: use half dose of matcha + extra L-theanine
• Variation: add cocoa for a matcha-mocha version
• Do you use L-theanine capsules, such as Vitals L-Theanine 200 mg? Take the capsule separately with water and do not mix it into the matcha.