Sift the matcha powder into your serving cup to break up any clumps and aerate it—this prevents lumps when whisking. Add the sugar and pinch of salt directly to the sifted matcha. Pour the hot water (heated to about 175°F) over the matcha mixture. Using a bamboo whisk or regular whisk, whisk in a gentle W or figure-8 motion for about 30-45 seconds until the matcha is completely dissolved and the mixture is smooth and slightly frothy. I find that whisking in a W motion rather than circular motions helps incorporate air and prevents the powder from clumping against the bottom of the cup.

While the matcha base rests, heat your milk to about 140°F—this temperature is hot enough to create a creamy texture without scalding it, which would make the final drink taste bitter or burnt. If you have a milk frother, use it to froth the milk for 10-15 seconds to create a light, airy microfoam. If using a whisk or handheld frother, whisk vigorously for the same amount of time. I prefer using a full-fat oat milk because it froths beautifully and adds a subtle sweetness that complements the earthy matcha without needing extra sugar.

Pour the steamed and frothed milk from Step 2 slowly into the matcha base from Step 1, stirring gently as you pour to integrate the two components smoothly. The hot matcha mixture will blend beautifully with the warm milk. Top with a light dusting of matcha powder for color and a hint of extra flavor, then serve immediately while the drink is at its best temperature and the foam is still fresh.