A typical matcha donut, drawn from Adelaide cafes' menus and reviews, is built from the top down with straw (a wide reusable or paper straw), matcha powder (a light dusting sifted over the foam), sweet vanilla cold foam (about 40 ml of whipped cold milk and cream, spooned on top for the donut-like sweetness), matcha shot (about 40 ml of whisked sweetened matcha, poured slowly over the ice), ice cubes (a generous scoop of ice, about 5 or 6 cubes) and cold milk (about 180 ml, poured in first with a pump of vanilla or sweet syrup). Each cafe makes its own version, so this is a typical build, not one cafe's recipe.