In a medium bowl, combine the softened mascarpone, heavy cream, 2 tablespoons milk, sugar, salt, and vanilla. Whip with an electric mixer or by hand for 5-10 seconds until smooth and slightly thickened—you want a spreadable consistency, not stiff peaks. I always use room temperature mascarpone here because it whips into a lump-free topping that's silky and elegant on top of the latte.

Sift the matcha powder into a small bowl to remove any lumps. Add the 1/4 cup water and whisk vigorously for 20-30 seconds until the matcha is fully dissolved and the mixture becomes foamy. For the best flavor and color, I always use culinary-grade matcha like Ippodo—it dissolves more smoothly than ceremonial grade and gives a vibrant, rich flavor.

Fill a tall glass with ice and pour in the 1 cup of milk. Add the prepared matcha mixture from Step 2 and stir to combine evenly. Top generously with the mascarpone cream from Step 1, then dust the surface with a light sprinkle of additional matcha powder for visual appeal. Serve immediately with a spoon and straw so the drinker can enjoy the creamy topping with each sip.