Begin by adding your milk to a glass and then add 2 pumps of blueberry syrup, 1 pump of vanilla syrup and 1/4 teaspoon of ube extract. Give that a stir and set aside.

Start by adding 2 tablespoons of hot water (not boiling, around 70°C). Using a milk frother or bamboo whisk (if you're fancy), whisk the matcha and water together vigorously in a zigzag motion until the matcha is fully dissolved and a frothy layer forms on top.

Fill a tall glass with ice cubes. Pour the blueberry milk over the ice. You can use any type of milk you prefer, such as cow's milk, almond milk, soy milk, or oat milk. Each type of milk will give your latte a slightly different flavor and texture, so feel free to experiment to find your favourite.

Slowly pour the prepared matcha over the milk and ice. You’ll see a beautiful layering effect as the vibrant green matcha blends with the purple milk.

Before drinking, give your iced matcha latte a good stir to ensure the matcha is evenly mixed with the milk.