Iced Raspberry Matcha Latte (Café-Style At Home)
If you’re looking for a drink that feels like spring in a glass, this Iced Raspberry Matcha Latte is it!
It’s the kind of drink that feels like a little daily luxury… but is incredibly easy to make at home with homemade raspberry syrup.
What Makes This So Good
This drink works because of contrast:
- Raspberry syrup → sweet, slightly tart, bright
- Matcha → earthy, smooth, slightly creamy
- Milk → softens everything and ties it together
When layered, it creates that beautiful gradient and when stirred, it becomes a perfectly balanced, refreshing latte.
My Go-To Essentials
To make the perfect matcha latte at home, these are my must-haves:
- High-quality ceremonial matcha
- Complete Matcha whisk set
- Electric frother
- Glass jars
- Small saucepan for making sauce
- Fine mesh strainer
I always link my exact favorites, so you can recreate this perfectly at home. If you click and buy, I might earn a little commission—thanks for the love!
Your New Spring Drink Obsession
This iced raspberry matcha latte is one of those recipes that feels a little extra, in the best way.
It’s refreshing, energizing, and just different enough to keep things interesting. Once you try it, your regular matcha might need a serious upgrade.
Perfect for slow mornings, afternoon pick-me-ups, or whenever you want something that feels as good as it tastes.
Gina
Iced Raspberry Matcha Latte
Ingredients
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- ⅓ –½ cup sugar or honey adjust to taste
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- Pinch sea salt
Matcha
- 1/4 cup warm water
- 2 tsp matcha powder
For Assembly
- 1/2 cup milk I use whole milk, but use your milk of choice
- Nugget ice
Instructions
Make Raspberry Sauce
- In a saucepan over medium heat, combine: Raspberries, Sugar or honey & Water then cook for 5–7 minutes, stirring and mashing the berries as they break down.
- Let the mixture gently simmer until slightly thickened and glossy.
- Remove from heat and stir in: Lemon juice and a pinch of sea salt
- Strain through a fine mesh sieve for a smooth, seedless sauce.
- Let cool completely—it will thicken more as it sits.
Make Matcha
- In a small bowl, whisk (or use milk frother) matcha with hot water until smooth and frothy.
To Assemble
- Add 3–4 tablespoons raspberry syrup to the bottom of a glass (adjust to taste).
- Fill the glass with ice.
- Pour in milk.
- Top with whisked matcha.
