Caramel Matcha Latte

3 g Japanese matcha
40 ml warm water
150 ml cold milk
15 ml caramel syrup
Ice cubes
10 ml caramel sauce for drizzle
Optional: whipped cream

1. Sift 3 g of matcha into a bowl.
2. Add 40 ml of warm water at approximately 70–80°C.
3. Whisk until smooth and lightly frothy.
4. Add caramel syrup to the milk and stir well.
5. Fill a clear glass with ice.
6. Pour in the caramel milk.
7. Slowly pour the prepared matcha over the milk.
8. Add whipped cream if desired.
9. Finish with a light caramel drizzle.
10. Serve immediately.