Go Back

Iced Raspberry Matcha Latte

Print Recipe Pin Recipe

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.