Full-Fat Coconut Milk (2 Tbsp)
in the fridge overnight and scoop out the firm part of the milk.
Water (1 1/2 cups)
and let it cool down a little bit.
Matcha Powder (1/2 Tbsp)
in a matcha cup or pot
Pour only about a few tablespoons of water on top of the matcha, just to make it wet. Not too much because it might be hard to whisk.
Maple Syrup (1 tsp)
Vanilla Bean Powder (1/2 tsp)
with a bamboo matcha whisk. Whisk until there aren't any matcha clumps.
Add the remaining water and give the cup a little swirl until the resulting liquid is consistent. Add the coconut milk.
Pour into cups. Add
Coconut Milk (1/2 cup)
that you have heated and whisked in a different cup and sprinkle with extra matcha and
Edible Dried Rose Petals (to taste)