Sift the matcha powder directly into a small bowl or a traditional chawan (tea bowl) to eliminate clumps.

Add the 2 tablespoons of hot (not boiling) water to the sifted matcha. Whisk vigorously using a bamboo whisk (chasen) in a 'W' or 'M' motion until a smooth, frothy layer forms with no lumps.

Stir the maple syrup into the prepared matcha shot until fully dissolved.

To prepare the milk (hot method): Steam or gently heat the oat milk in a small saucepan until hot. Use a milk frother or immersion blender to create a thick layer of foam.

For an iced latte: Place ice cubes in a tall glass. Pour about 1/3 cup of cold oat milk over the ice.

Gently pour the sweetened matcha mixture over the milk. Top with the remaining milk foam (if hot) or just the cold milk base (if iced). Serve immediately.