Blue Moon Milk Tea
From the Rishi Kitchen
Add syrup and milk to a 16-ounce glass filled with ice.
Sift matcha over a spouted matcha bowl; cover with 2 ounces filtered water (@180°F); whisk vigorously until frothy.
Pour over blue milk.
||whole milk (or unsweetened coconut milk)
Combine ingredients and stir.
Whisk powder with hot water. Add cold water and continue whisking until fully combined.
Double Jasmine Syrup
Infuse 5 grams of each jasmine tea (combined, 10 grams total) in 12 ounces filtered water (@180°F) for 4 minutes; strain/decant fully into a small saucepan over medium-low heat. Add sweetener and remaining tea. Bring to a simmer then turn off heat & cover. Infuse for 4 minutes; strain/decant fully.