Matcha Latte Creamiccino

Steps

1. Sift 1½ tbsp matcha powder1½ tbsp matcha powder1½ tbsp matcha powder2 tbsp matcha powder2 tbsp matcha powder2 tbsp matcha powder into a large bowl. Whisk in 45 ml water3 tbsp water3 tbsp water70 ml water70 ml water¼ cup water, heated to about 80 °C176 °F, until smooth with no lumps.
2. Whisk in 45 g caster or granulated sugar55 ml caster or granulated sugar3½ tbsp granulated sugar70 g caster or granulated sugar80 ml caster or granulated sugar⅓ cup granulated sugar until it dissolves, then whisk in 230 ml whole milk230 ml whole milk1 cup whole milk345 ml whole milk350 ml whole milk1½ cups whole milk and 30 ml whipping cream2 tbsp whipping cream2 tbsp heavy cream45 ml whipping cream3 tbsp whipping cream3 tbsp heavy cream.
3. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
4. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk, then lock it into the machine and run Creamiccino.

To serve: Top with whipped cream and a light dusting of matcha.