This recipe for Raspberry Matcha Latte is a cafe-style layered latte featuring earthy matcha, sweet and tangy raspberry syrup, and creamy milk. It's vibrantly beautiful, delicious, and easy to make at home.
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Why you'll love this recipe
This Raspberry Matcha Latte combines the delicate, grassy flavor of matcha with the bright, tangy sweetness of raspberry sauce/syrup.
Vibrant & fresh: beautiful layers and balanced, fruity, earthy flavor.
Easy to customize: make it dairy-free or adjust the sweetness to your taste. Swap in strawberry sauce for a Strawberry Matcha Latte.
No fancy equipment: just a whisk or milk frother.
Ingredients you'll need
- raspberry syrup/sauce: you can use a homemade sauce or store-bought
- milk: or non-dairy alternative
- hot water
- matcha: use a high-quality matcha for the best flavor
- ice
How to make a raspberry matcha latte
Add raspberry syrup to the bottom of a tall glass.
Fill with ice cubes.
Pour the cold milk over the raspberry syrup.
In a small bowl, sift the matcha.
Add ¼ C of hot water (about 80°C/175°F) and whisk vigorously using a bamboo whisk (chasen) or a an electric frother until smooth and frothy.
Pour the whisked matcha over the milk layer to create a beautiful layered effect.
Enjoy immediately, giving it a gentle swirl before sipping.
Variations
Use strawberry sauce for a strawberry matcha latte.
Blend everything together for a creamy, pink-green iced matcha.
Omit the ice and steam the milk for a warm version.
Expert tips
Adjust the matcha strength by adding more or less matcha powder to your taste.
If you prefer a smoother consistency, use raspberry syrup.
Other delicious raspberry recipes you may like
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Raspberry Matcha Latte
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 2 tablespoon raspberry syrup or sauce or to taste
- ice
- 1 C milk of your choice
- 1 teaspoon matcha sifted
- ¼ C hot water about 80°C/175°F
Instructions
- Add raspberry syrup to the bottom of a tall glass.
- Fill with ice cubes.
- Pour the cold milk over the raspberry syrup.
- In a small bowl, sift the matcha.
- Add ¼ C of hot water (about 80°C/175°F) and whisk vigorously using a bamboo whisk (chasen) or a an electric frother until smooth and frothy.
- Pour the whisked matcha over the milk layer to create a beautiful layered effect.
- Enjoy immediately, giving it a gentle swirl before sipping.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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