Boil water and let it cool for 2 to 3 minutes until it reaches 160 to 170°F (about 3 minutes).

Add matcha powder to a small bowl and sift through a fine mesh strainer to remove lumps.

Pour 2 tablespoons of the cooled hot water into the matcha bowl and whisk vigorously for 30 to 45 seconds until frothy.

Add the remaining hot water to the matcha mixture and stir gently to combine.

Divide ube syrup evenly by pouring 1 tablespoon into each of two serving mugs.

Slowly pour the prepared matcha mixture over the ube syrup in each mug and stir to blend.

Heat milk in a small saucepan over low heat until steaming but not boiling, about 1 to 2 minutes.

Pour the warm milk into each mug, filling most of the way, and stir thoroughly to combine all ingredients.

Taste and adjust sweetness by adding honey or agave and a pinch of sea salt if desired.