Simmer 60g of blueberries with 1 teaspoon of maple syrup for 3 minutes, then cool.
Spoon the blueberry compote into a tall glass.
Fill the glass with ice and pour in 150ml of cold oat milk.
Sift and whisk 2g of matcha with 30ml of water at 75 degrees Celsius for 15 seconds.
Pour the matcha over the milk to layer.
Frozen blueberries work well and need no thawing before simmering.Almanac note
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