In a small mixing bowl, add Matcha powder along with warm water. Whisk vigorously with a small kitchen whisk or bamboo whisk, forming 8 shapes to dissolve the powder into the water completely.
In a small saucepan, add the dissolve Matcha powder, maple syrup, coconut milk, and 1/4 cup of the almond milk - we keep the remaining almond milk to froth later. If you don't have a milk frother, you can add the entire quantity of almond milk now.
Bring the pan over medium heat, and warm the Matcha milk, occasionally stirring, until hot and simmering - it takes about 2-3 minutes.
Pour the hot green milk into a tall coffee mug, stir in vanilla extract if desired, and set aside while frothing the remaining almond milk.
Now, froth the remaining 1/2 cup unsweetened almond milk in a milk frother or another coffee mug, using a hand milk frother (not all almond milk brands froth well. See notes for my recommendations).
Top the matcha milk in your mug with the frothed almond milk and serve with a pinch of extra matcha powder on top
Taste and adjust sweetness to your taste.
Almond milk - not all almond milk brands form a thick foam when frothed in a milk frother. My favorite brand is Almond Breeze or Vitasoy. Barista almond milk or hemp milk froths well, but watch out! There is sugar added to these kinds of milk, so you may have to decrease the amount of sweetener in the recipe.