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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Servings: 1
Equipment
- 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.