Estimated at about 34 mg of caffeine and 25 mg of L-theanine per gram of matcha. Cultivar, grade and harvest all move the real figure, so treat these as a guide, not a measurement. Not medical advice.
Sift 2g of matcha into a bowl.
Add 30ml of water at 75 degrees Celsius and whisk for 15 seconds.
Fill a tall glass with ice.
Stir 2 teaspoons of simple syrup and half a teaspoon of vanilla extract into 180ml of cold whole milk.
Pour the milk over the ice, then top with the matcha.
Make a small batch of simple syrup with equal parts sugar and water and refrigerate.Almanac note
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