Repeat the same beginning steps as with the ceremonial matcha, but with less water. Add 1 teaspoon of matcha powder to your cup (I find cups with rounded bottoms are easier to mix and whisk in).

Bring 2oz water to 160°F, or bring your water to boil and let it cool for a few minutes so as not to scorch the matcha.

Pour the water over the matcha. With a bamboo matcha whisk, gently dab the matcha then whisk in circles to distribute it. Raising the whisk up so it's not touching the bottom of your cup, whisk the matcha vigorously back and forth for a few minutes until it gets nice and frothy. Slow the whisk down to gentle circles again to reduce big bubbles to foam.

Steam 6oz of your milk of choice. I prefer the flavor with organic non-fat milk, but many prefer nut or plant-based milks. It'll work with any.

Pour the steamed milk over the whisked matcha and add the sweetener, if using. Whisk it again to combine and make it a little more frothy.

If you have a handheld milk frother, you can opt to reserve the foam to spoon on top.