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.
Melt 15g of white chocolate with a splash of warm milk to make a smooth sauce.
Sift 2g of matcha into a bowl.
Add 30ml of water at 75 degrees Celsius and whisk for 15 seconds.
Stir the white chocolate sauce into 180ml of cold whole milk.
Fill a tall glass with ice and pour in the milk mixture.
Top with the matcha and stir before drinking.
Real white chocolate has cocoa butter and tastes far better than bottled white mocha sauce.Almanac note
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