Golden Hour Matcha Latte

1. Sift the matcha powder into a small bowl to remove any clumps. Add the cold water and whisk vigorously with a bamboo whisk or a small handheld frother until completely smooth and frothy with no lumps, about 30 seconds. Cold water takes a little more whisking than hot, and gives a smoother, less bitter result. Set aside.
2. In a blender, combine the frozen mango and orange juice. Blend until completely smooth. The base should be thick but still pourable. Refrigerate until ready to assemble.
3. In a liquid measuring cup or small jar, whisk together the coconut milk, oat milk, honey, vanilla extract, and salt until smooth and the honey is fully dissolved. It should pour in a smooth, creamy ribbon. If it is too thick to pour cleanly, whisk in a little more oat milk.
4. Divide the mango-orange base evenly between two tall glasses and let it sit for 1 to 2 minutes to settle into a smooth, even layer on the bottom.
5. Add ice to each glass on top of the base. Slowly pour the coconut-vanilla cream over the ice, pouring over the back of a spoon to keep the layer clean and distinct.
6. Add the matcha layer. Add a little more ice if needed so the cubes mound at or just above the cream line, giving the matcha something to settle on. Pour the matcha slowly over the back of a spoon held just at the surface, letting it settle into a vibrant green top layer.

Serve immediately. Stir well before drinking to combine the layers and make sure the sweetness and flavors are well distributed.