Filter the aquafaba from a can of chickpeas.

Add the aquafaba to a stand mixer bowl (or use a hand mixer), and whisk until it becomes fluffy--about five to eight minutes.

In another bowl, combine the matcha and hot water. Note: If the water reaches above 176 degrees F, it will turn the matcha bitter.

When the matcha is completely dissolved, mix in the agave syrup.

Next, very carefully add the matcha mix to the bowl of aquafaba foam, and gently mix with the hand or stand mixer to create your “matcha foam.”

Pour the soy milk into glasses (adding ice if you’d like), and top with the matcha foam. Sprinkle with matcha powder for decoration.