Need help stopping premium matcha powder from sinking out of our cold foam

We're developing a matcha cold foam to top our strawberry green teas. I'm using our premium base, which is One With Tea's organic ceremonial matcha powder.

the flavor of the foam is incredible, super sweet and zero astringency, but i'm having an issue with the powder separating and sinking out of the heavy cream/milk mixture after about 10 minutes, leaving a weird green ring in the cup.

Is this just because it's a pure, un-sweetened ceremonial powder without any emulsifiers? Do I need to cut it with a little xanthan gum or simple syrup to keep it suspended in the dairy foam, or am i just not frothing it long enough?