Iced Raspberry Matcha Latte
If you're looking for a coffee shop-worthy drink you can make at home, this Iced Raspberry Matcha Latte is about to become your new favorite! Layers of vibrant matcha, creamy milk or dairy-free milk, and a homemade fresh raspberry syrup make it an irresistible, refreshing latte that tastes as good as it looks. This raspberry matcha latte is the fruity, slightly earthy, chilled caffeine boost you didn’t know you needed. Perfect for slow mornings, afternoon pick-me-ups, or sipping on a warm summer day. Plus, the homemade raspberry syrup takes just a few minutes to make and pairs perfectly with rich matcha or your favorite espresso! Naturally gluten-free, easily can be dairy-free or not.
Equipment
- Matcha Kit (the best tools in one spot, we love ours!)
Ingredients
Matcha:
- 2 tsp ceremonial-grade matcha powder
- 2 ounces hot water (175°F is ideal)
- 1/2-3/4 cup milk (dairy-free milk works too)
- 2-3 tbsp raspberry simple syrup
Raspberry Syrup:
- 1 1/2 cup fresh raspberries
- 1 cup granulated sugar
- 1 cup water
Instructions
Raspberry Syrup:
- In a small saucepan over medium heat, combine the raspberries, sugar, and water.
- While stirring constantly, bring mixture to a simmer. Let simmer for 4-5 minutes, then remove from heat. The sauce will thicken as it cools.
- Mash with a potato masher, the back of a fork, or pour the syrup into a high-speed blender and pulse mixture about 3-4 times. Then, pour syrup through a fine-mesh sieve or strainer to remove the raspberry seeds. into a mason jar and let cool for one hour. If you like a seedy raspberry sauce, then don't strain the sauce, up to you!
Matcha:
- While your water heats up for the matcha. Grab a 16oz mason jar, fill with ice cubes, and pour 2-3 tablespoons of raspberry syrup over the ice. Then, add your milk. Pouring the milk over the back of a spoon helps preserve the pretty layers. Set aside.
- Once your hot water is just about to boil, take it off the heat. In a small bowl, whisk the matcha powder and hot water together in a zig-zag motion using a matcha whisk, until no lumps remain.
- Pour matcha over the ice and enjoy!
Notes
Matcha powder - Use high-quality matcha powder. Go for ceremonial grade matcha that's bright green - dull green likely won't taste very good. This is our favorite matcha powder!
Ice - If you are a slow matcha drinker, then I suggest small ice cubes so you don't get huge amounts of water in your latte when they melt. I drink mine pretty quickly, so I just use our fridge ice cubes and it doesn't change the flavor much as they melt. However, if you want the cutest small ice balls, we love using this ice ball kit!
Milk - For this particular matcha recipe, we use regular 2% milk or unsweetened coconut milk. However, any type of dairy-free milk works. If you don't have a dairy allergy, you can use any regular milk.
Raspberry Syrup - We love to make a big batch of this syrup and store it in a sealed mason jar in the fridge for up to a couple weeks. Use as much or as little as you like in coffee, matcha, or cocktails. It's even delicious on pancakes and waffles!
Sugar Swap? If you'd like to swap out the sugar, I like to use 1 1/2 cups raspberries and 3/4 cup honey. Use same cooking directions as recipe.
Matcha Tip - Don't use boiling water to whisk - Use just-boiled but not boiling, as you can burn the matcha if the water is too hot.
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