Kat's Kitchen

If you’re a fan of matcha but want to add a fruity twist, this Raspberry Matcha Latte is the drink for you. It’s creamy, refreshing, and has just the right balance of earthy matcha and sweet, tart raspberry. You can make it at home in just a few minutes—and enjoy it any time of year.

And if you want to try it before making it yourself, here’s a fun hack: you can actually order this flavor combo at Starbucks! Just ask for a grande or venti iced matcha latte with 1–2 pumps of raspberry syrup. It’s a delicious way to test the flavors together before making your own version at home.

Why You’ll Love This Drink

• The fruity raspberry balances the rich, earthy flavor of matcha.
• It’s simple to make with just a handful of ingredients.
• You can use dairy or any plant-based milk for a vegan-friendly option.
• Making it at home saves money and lets you control sweetness levels.

Ingredients

• 2 teaspoons matcha powder (I like this matcha powder)
• 1/4 cup (2 ounces) hot water (about 175°F, not boiling)
• Ice cubes
• 6 ounces milk of choice (dairy, oat, almond, coconut—your pick!)
• 1–2 tablespoons homemade raspberry syrup (or store-bought)

Instructions

1. Prepare the Matcha
   • Heat your water to about 175°F (hot but not boiling—think “just before a rolling boil”).
   • Place a matcha sifter over your matcha bowl and add the matcha powder. Gently sift it through using the back of your scoop or teaspoon. This helps prevent clumps.
2. Whisk the Matcha
   • Pour the hot water over the sifted matcha in a circular motion.
   • Using a bamboo whisk, whisk in a quick back-and-forth “M” or “W” motion until the mixture is frothy, smooth, and clump-free (about 1–2 minutes).
3. Assemble the Drink
   • Fill your glass with ice.
   • Pour in the milk and raspberry syrup.
   • Gently pour the whisked matcha over the top.
4. Serve
   • Give it a gentle stir to swirl the colors together (or leave it layered for that pretty green and pink look).
   • Sip and enjoy!

Pro Tip: If you don’t have a bamboo whisk, you can use a handheld milk frother for a quick and easy matcha blend.

Get the link to the daisy tumbler shown in the photos above HERE!

How To Make a Hot Version

For a hot raspberry latte, simply steam or warm your milk before adding it to a mug with raspberry syrup. Omit the ice and then pour the whisked matcha over the raspberry milk mixture.

How To Order At Starbucks

To order this drink at Starbucks, ask for a GRANDE OR VENTI ICED MATCHA LATTE WITH 1-4 PUMPS RASPBERRY SYRUP.

Variations

• Bump up the matcha: for a stronger matcha flavor and extra caffeine, add 3 teaspoons of matcha powder.
• Add raspberry cold foam: Up the tart raspberry flavor by combing 1 tablespoon raspberry syrup, 2 tablespoons 2% milk, 3 tablespoons heavy cream, and 1-3 drops red food coloring (optional) in a small cup. Froth the mixture with a handheld milk frother until thick and creamy and pour over the iced matcha latte.
• Make it sugar free: Use a sugar free raspberry syrup to lower the overall sugar amount in this drink.

More Matcha Recipes To Try

• Peach Cobbler Matcha Latte
• Cranberry White Chocolate Matcha Latte
• Starbucks Iced Lavender Cream Oatmilk Matcha
• Raspberry Matcha Latte
• Peachy Matcha Frappe
• Starbucks Iced Nondairy Salted Caramel Cookie Matcha

Raspberry Matcha Latte

This Raspberry Matcha Latte is a refreshing, fruity twist on a classic iced matcha. The sweet-tart raspberry syrup pairs perfectly with earthy matcha for a drink that’s as beautiful as it is delicious, and only requires a handful of ingredients.

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Course: Drinks

Keyword: Matcha, Tea

Prep Time: 6 minutes minutes

Servings: 1

Author: katerinafaith

Equipment

• Gooseneck Kettle
• Matcha Bowl
• Matcha Scoop
• Matcha Sifter
• Matcha Whisk
• Handheld Milk Frother if you don't have a matcha whisk

Ingredients

• 2 teaspoons matcha powder
• 2 ounces hot water about 175°F, not boiling
• ice cubes
• 6 ounces milk of choice dairy, oat, almond, coconut, etc
• 1-2 tablespoons homemade raspberry syrup or store-bought

Instructions

• Heat the water using a kettle, stove or microwave.
• Place a matcha sifter over the matcha bowl. Use a matcha scoop or teaspoon to add the matcha powder to the sifter. Gently sift the powder through using the back of your scoop to prevent clumps.
• Pour the hot water over the sifted matcha in a circular motion.
• Using a bamboo whisk, whisk the matcha and water in a back-and-forth “M” or “W” motion until the mixture is smooth, frothy, and no clumps remain. This usually takes about 1–2 minutes.
• Fill the glass with ice, then pour in the milk and the raspberry syrup.
• Pour the whisked matcha over the top, give it a gentle stir to combine, and enjoy.