Black Sesame Matcha Latte

Black Sesame Matcha Latte

Some of our seasonal specials begin with an ingredient, others with a story. This one began with Swan Lake.

Created in collaboration with The Royal Ballet School to celebrate its 100th anniversary, our Black Sesame Matcha Latte was inspired by the ballet and the contrast between its two swans. It first appeared as a summer special for the centenary celebrations before returning to our menu in July.

Black Sesame Matcha Latte being served

Now, we're sharing the recipe so you can make it at home.

Making it at TOKKIA

Ingredients

For the black sesame paste

  • 65 g toasted black sesame powder
  • 35 g agave syrup
  • 20 ml water

For the black sesame cold foam

Makes approximately 4 portions

  • 150 ml cream
  • 90 ml milk
  • 22 g black sesame paste
  • 18 g sugar

Vegan tip: Replace the cream and milk with 240 ml plant-based cream.

For the drink base

  • 3.5 g matcha
  • 35 ml hot water (70°C)
  • 120 ml milk
  • 10 g black sesame paste
  • 50 ml black sesame cold foam
  • Ice cubes

Method

  1. Add the agave syrup and water directly to the black sesame powder. Mix until there are no lumps. If using a blender, keep blending brief to avoid overheating the powder.
  2. Mix the cream, milk, black sesame paste and sugar together until smooth and free of lumps.
  3. Spread 10 g of black sesame paste around the inside of a glass.
  4. Fill the glass with ice and pour in 120 ml of milk.
  5. Whisk 3.5 g of matcha with 35 ml of hot water at 70°C until smooth and silky. Pour gently over the milk.
  6. Top with 50 ml of black sesame cold foam, letting it settle above the matcha.

Making it at Home

The black sesame paste. If you're using a blender to mix the paste, keep it brief. Over-blending can cause the sesame powder to heat up, giving the paste a burnt, bitter taste. Mix just until smooth and combined.

The cold foam. The foam should be thick enough to float on top of the latte rather than sink into the milk. If it's too runny, it won't hold its layer, so aim for a creamy consistency that still pours easily.

Water temperature. 70°C sounds precise, but here's an easy way: boil your kettle, then let it sit for three or four minutes. Too hot and the matcha turns bitter; too cool and it won't dissolve.