Rose Matcha Latte

3 g Japanese matcha
40 ml warm water
150 ml cold milk
10 ml rose syrup
Ice cubes
20–30 ml rose cream
Dried edible rose petals for garnish

1. Sift the matcha into a bowl.
2. Add 40 ml of warm water.
3. Whisk until smooth.
4. Mix rose syrup into the cold milk.
5. Fill a glass with ice.
6. Pour in the rose milk.
7. Slowly pour the matcha over the milk.
8. Add a light layer of rose cream.
9. Garnish with a few edible rose petals.
10. Serve immediately.