For the green tea milk: Finely chop the white chocolate using a sharp chef's knife. Heat the heavy cream and milk in a saucepan. Bring it to a near boil. Turn off the heat immediately and quickly add the finely chopped white chocolate. Stir until everything is melted. Add the vanilla extract. Pour the hot liquid into another pot previously filled with the matcha green tea powder. Stir well. For the cappuccino frothing: Measure about 1-1/2 cups of the green tea milk. Froth the milk. If you don't own a cappuccino maker or frothing attachment to your espresso maker, check out the tip section . For the coffee (if used): Brew espresso coffee. Add it to the green tea milk. Assembly time: Pour into 6 cups. Make sure to fill up the cups 3/4 of the way up with the drink. Top with the milk foam.
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