In a bowl, whisk 2 g of matcha with 30 ml of hot water (70–80 °C) until fully dissolved and frothy.
Steam 180 ml of MILBOK to a silky, glossy texture. Avoid overheating.
Pour the whisked matcha into a cup, then gently add the steamed milk.
Optional: create a delicate foam design on top.
Enjoy immediately for the best flavor and texture.
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