Combine 2 tablespoons dark brown sugar with 2 tablespoons hot water in a small bowl. Stir until completely dissolved and glossy. Let it cool slightly — you want it pourable, not steaming.

Sift 2 grams of ceremonial-grade matcha powder into a bowl. Add 2oz of water at exactly 175°F — never boiling, which turns matcha bitter. Whisk in a W-motion until completely smooth and lightly frothy.

Fill a tall glass to the brim with hand-cracked ice. Pour the brown sugar syrup directly over the ice first — watch it pool at the bottom. Then gently pour cold oat milk over the back of a spoon to create a clean milk layer above.

Slowly pour your whisked matcha over the back of a spoon onto the surface of the milk. It should float in a vivid green layer on top, before slowly bleeding downward. Dust with a pinch of matcha powder through a fine sieve.

Froth 2 tablespoons of cold oat milk using a handheld frother until it doubles in volume and becomes pillowy. Spoon gently onto the surface. Add a wide straw. Photograph from directly above and slightly angled for that viral shot.