Start by preparing your matcha. You want your water to be hot but not boiling—about 175°F is perfect. If you don’t have a thermometer, think “just before a rolling boil.”

Place a matcha sifter over your matcha bowl. Use a matcha scoop or teaspoon to add the matcha powder to the sifter. Gently sift the powder through using the back of your scoop. This helps prevent clumps and ensures a silky-smooth blend.

Next, pour your hot water over the sifted matcha in a circular motion.

Using a bamboo whisk, whisk the matcha and water in a back-and-forth “M” or “W” motion until the mixture is smooth, frothy, and no clumps remain. This usually takes about 1–2 minutes.

Fill your glass with ice, then pour in the Homemade Peach Cobbler Syrup.

Add the almond milk over the syrup, followed by the whisked matcha. Use a straw or spoon to gently stir the matcha and milk together until combined. Set aside while you make the cold foam.

In a small cup, combine 1 tablespoon Peach Cobbler Syrup, 2 tablespoons 2% milk, and 3 tablespoons heavy cream. Use a handheld milk frother to whip the mixture into a thick, creamy cold foam.

Pour the peach cobbler cold foam over the top of your iced matcha latte. Finish with a sprinkle of ground cinnamon for that cobbler-inspired finish.