Start by boiling 3 cups of filtered water in a medium saucepan over high heat. Once boiling, reduce the heat to a simmer and whisk in 2 tablespoons of agar powder, stirring continuously for about 5 minutes until fully dissolved and the mixture is clear. Then, incorporate 3 tablespoons of maple syrup into the agar mixture and remove the saucepan from heat.

In a separate bowl, whisk together 2 tablespoons of high-quality matcha powder with ½ cup of warm water until smooth and well mixed. Gradually pour this matcha mixture into the agar mixture, using a whisk to blend uniformly.

Pour the combined mixture into an eighth sheet pan, ensuring it’s evenly spread out. Let it cool for about 5 minutes at room temperature before transferring it to the refrigerator. Chill for at least 1 hour or until the jelly is firm and set.

Once the jelly has fully set, remove it from the refrigerator and carefully cut it into small cubes using a sharp, clean knife. Gently lift the jelly pieces from the pan using a spatula and set them aside.

In a tall glass, start by layering the matcha jelly cubes at the bottom. Next, pour in 1 cup of your preferred plant milk, creating a beautiful contrast with the green jelly. To finish, add a dollop of whisked matcha on top and sweeten with additional maple syrup if desired.