Sift the matcha powder through a fine-mesh strainer into a small bowl, breaking up any lumps to ensure a smooth, lump-free powder. This step is crucial because matcha doesn't dissolve well in liquid if it contains clumps, and sifting guarantees a silky texture in your final drink. Set the sifted matcha aside.

While the matcha is being prepared, brew one shot of espresso into a small cup or shot glass and set it aside. I like to use Illy Classico espresso because it has a smooth, balanced finish that complements the earthiness of matcha without overpowering it. The espresso should be hot and ready to use immediately after brewing.

Pour the milk into your milk frother and add the sifted matcha powder from Step 1 along with the vanilla extract. Start the frother to gently heat and mix the milk and matcha together, ensuring the powder fully incorporates and dissolves into the milk. Once heated and frothed to your preferred texture (silky microfoam for a classic macchiato), turn off the frother. I prefer Organic Valley whole milk because it creates a creamier, richer foam that pairs beautifully with matcha.

Pour the matcha milk mixture from Step 3 into a serving glass, pouring slowly so the foam settles and creates distinct layers. Hold back the foam slightly with a spoon as you pour to let the liquid milk flow in first, then top with the remaining foam. Gently pour the hot espresso from Step 2 over the top of the foam in a thin stream, allowing it to rest on the surface and create the signature layered appearance of a macchiato.