Scoop one to one and a half teaspoons of ceremonial grade matcha powder into a small bowl and sift to remove clumps.

Heat two ounces of water to approximately 175°F and let it cool for one minute if it was boiling.

Whisk the matcha and hot water vigorously in a back-and-forth motion for about 30 seconds until frothy and lump-free.

Pour six ounces of cold milk into a tall glass and stir in half to one ounce of liquid sweetener.

Add four to six ice cubes to the milk mixture.

Slowly pour the whisked matcha into the milk and ice, stirring gently to combine layers.

In a cold frother pitcher or mason jar, combine three ounces of cold milk and 0.25 ounce of liquid sweetener.

Froth the milk for cold foam for 30 to 60 seconds with an electric frother or shake vigorously in the jar for one minute.

Using a spoon, layer the foam on top of the matcha drink.

Taste and adjust sweetness or matcha strength as desired.