Make the Earl Grey Milk Tea. Pour a2 Milk® Lactose Free Full Cream into ajug, add tea bags, cover and refrigerate for 8 hours or overnight. Removebags, squeeze gently, stir in honey until dissolved. Keep chilled until ready toassemble.
Make the matcha. Sift 2 tsp ceremonial matcha into a bowl. Add 60ml hotwater and whisk vigorously in a 'W' motion until frothy and lump-free.
Make the matcha foam. Combine 60ml ice-cold a2 Milk® Lactose Free, 1/4tsp sifted matcha, 1 tsp sweetener, and a pinch of sea salt in a tall glass.Insert a handheld frother just below the surface for 5–10 seconds until youhear a "hissing" sound and the volume doubles. Plunge the frother deeper,moving it up and down for 20 seconds until the foam is thick, glossy, andholds a soft peak.
Assemble. Fill a glass with crushed ice. Pour the chilled Earl Grey Milk Teauntil 3/4 full. Gently pour the matcha over the back of a spoon to create aclean layer. Spoon the Matcha Cold Foam generously over the top.
Finish with a tiny pinch of sea salt flakes
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