Sift 3g of matcha powder into a bowl. Heat 40g of water to about 80-85℃ and pour it over the matcha. Whisk vigorously for 30 seconds until smooth, then stir in an additional 40g of hot water and whisk until frothy, about another 30 seconds.

Combine 3g of blue spirulina powder with 60g of heavy whipping cream and 1.5 tablespoons of milk in a separate bowl. Blend using a frother for 1-2 minutes until thick and creamy, adding more milk if needed.

Pour the whisked matcha into a glass and stir in ½ teaspoon of maple syrup, adjusting to taste. Fill with ice, then add milk until nearly full.

Spoon the spirulina cold foam over the top and serve immediately, enjoying the vibrant color.