Pull a single espresso shot of about 30ml and let it cool slightly.
Sift 2g of matcha into a bowl and add 30ml of water at 75 degrees Celsius.
Whisk for 15 seconds until smooth.
Fill a glass with ice and pour in 180ml of cold oat milk.
Stir in 1 teaspoon of simple syrup if desired.
Add the matcha next, then carefully float the espresso on top.
Pour the espresso slowly over the back of a spoon to keep the layers visible. The espresso shot adds about 63mg of caffeine on top of the matcha.Almanac note
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