There are two ways of making this recipe: using either blueberry compote or blueberry simple syrup.

To make the compote: Clean and cut the blueberries in halves or quarters, then place them into a jar. Pour sugar on top and gently mix. Cover with a lid and store in the fridge for at least 1 hour.

To make the syrup: combine the blueberries, sugar and 2 tablespoons of water into a small saucepan. Cook over medium-high heat until boiling, then reduce heat to medium-low and simmer for 10 minutes until thickened. Use a sieve to strain the syrup, then cool and store in the fridge in an airtight jar.

Into a small cup, pour hot water at about 170°F (80°C). Using a small sieve, sift matcha powder into the water. Using an electric or bamboo whisk, mix well until creamy and frothy.

Into a glass, add 2 tablespoons of blueberry compote (or 1 tablespoon of blueberry syrup). Add ice cubes, then top with milk, about ¾ of the way to the glass rim.

Slowly pour the frothy matcha on top. Pouring slowly helps retain distinct layers. Give it a quick stir before enjoying!