Raspberry Matcha Latte

Creamy, earthy, and lightly fruity, this Raspberry Matcha Latte brings coffee shop flavor right into your kitchen. The bright raspberry layer pairs beautifully with rich matcha green tea for a drink that feels fresh, colorful, and comforting all at once. Whether you want a cozy afternoon pick-me-up or a pretty homemade drink for brunch, this easy latte comes together in minutes. The sweet berry flavor balances the bold matcha taste perfectly, making it a favorite for both matcha lovers and beginners. Serve it hot or iced for a café-style treat that looks stunning in photos and tastes even better.

Why You’ll Love This Recipe

• Beautiful layered drink perfect for Pinterest-worthy photos
• Sweet raspberry flavor balances earthy matcha
• Easy to make in less than 10 minutes
• Works hot or iced year-round
• Dairy-free friendly with oat or almond milk
• Great alternative to traditional coffee drinks

Ingredients Needed

Raspberry Layer

• ½ cup fresh raspberries
• 1 tbsp honey or maple syrup
• 1 tbsp water

Matcha Layer

• 1 tsp ceremonial-grade matcha powder
• 2 tbsp hot water (not boiling)

Latte

• 1 cup milk of choice
• ½ tsp vanilla extract
• Ice cubes (for iced version)

Step-by-Step Instructions

1. Add raspberries, honey, and water to a small saucepan over medium heat. Stir for 3–4 minutes until soft and syrupy.
2. Strain the raspberry mixture through a fine mesh sieve to remove seeds if desired.
3. In a small bowl, whisk the matcha powder with hot water until smooth and frothy.
4. Heat the milk in a saucepan or froth it with a milk frother. For an iced latte, keep the milk cold.
5. Spoon the raspberry mixture into the bottom of a glass or mug.
6. Add ice if making the iced version, then pour in the milk.
7. Slowly pour the prepared matcha over the milk to create pretty layers.
8. Stir before drinking and enjoy immediately.

Tips for Success

• Use ceremonial-grade matcha for the smoothest flavor.
• Water that is too hot can make matcha taste bitter.
• Strain the raspberry sauce for a smoother latte texture.
• A bamboo whisk helps create a creamy matcha foam.
• Sweeten the latte more if you prefer a dessert-style drink.
• Chill the raspberry layer before assembling iced lattes for cleaner layers.

Variations & Substitutions

• Swap raspberries for strawberries or blackberries.
• Use coconut milk for a richer tropical flavor.
• Add lavender syrup for a floral twist.
• Try agave instead of honey for a vegan option.
• Blend everything together for a creamy frozen latte.
• Add collagen powder or protein powder for a filling breakfast drink.

Serving Suggestions

• Pair with buttery croissants or muffins.
• Serve alongside fresh fruit for brunch.
• Enjoy with oatmeal cookies or biscotti.
• Pour into clear glasses for a café-style presentation.
• Top with crushed freeze-dried raspberries for extra color.

Storage & Reheating

Store the raspberry syrup in an airtight container in the refrigerator for up to 5 days. Prepared matcha tastes best fresh, though you can whisk it a few hours ahead and chill it. For hot lattes, reheat the milk gently on the stove without boiling. Avoid microwaving the full assembled latte since the matcha flavor can change.

Frequently Asked Questions

Can I use frozen raspberries?

Yes, frozen raspberries work very well in this recipe. Thaw slightly before cooking for faster results.

What type of matcha works best?

Ceremonial-grade matcha gives the smoothest and brightest flavor for lattes.

Can I make this latte ahead of time?

You can prepare the raspberry syrup in advance, though the assembled latte tastes best fresh.

How do I make this latte sweeter?

Add extra honey, maple syrup, or vanilla syrup to taste.

Can I make this dairy-free?

Absolutely. Oat milk, almond milk, and coconut milk all work beautifully.

Is this better hot or iced?

Both versions are delicious. The iced version highlights the layered look while the hot version feels cozy and creamy.

platehacks

Raspberry Matcha Latte

Creamy, earthy, and lightly fruity, this Raspberry Matcha Latte combines sweet raspberry syrup with rich ceremonial-grade matcha for a colorful café-style drink you can easily make at home. Perfect served hot or iced, this layered latte is refreshing, comforting, and beautifully balanced.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 14 minutes mins

Servings: 1 latte

Course: Drink

Cuisine: Fusion

Calories: 145

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup fresh raspberries
• 1 tbsp honey or maple syrup
• 1 tbsp water
• 1 tsp ceremonial-grade matcha powder
• 2 tbsp hot water (not boiling)
• 1 cup milk of choice
• 1/2 tsp vanilla extract
• ice cubes (for iced version)

Equipment

• small saucepan
• fine mesh sieve
• small bowl
• matcha whisk or bamboo whisk
• milk frother
• glass or mug

Method

 

1. Add raspberries, honey, and water to a small saucepan over medium heat. Stir for 3–4 minutes until soft and syrupy.
2. Strain the raspberry mixture through a fine mesh sieve to remove seeds if desired.
3. In a small bowl, whisk the matcha powder with hot water until smooth and frothy.
4. Heat the milk in a saucepan or froth it with a milk frother. For an iced latte, keep the milk cold.
5. Spoon the raspberry mixture into the bottom of a glass or mug.
6. Add ice if making the iced version, then pour in the milk.
7. Slowly pour the prepared matcha over the milk to create pretty layers.
8. Stir before drinking and enjoy immediately.

Notes

Use ceremonial-grade matcha for the smoothest flavor and brightest green color. Avoid boiling water when whisking matcha to prevent bitterness. For cleaner layers in iced lattes, chill the raspberry syrup before assembling. Oat milk creates the creamiest dairy-free version, while coconut milk adds a tropical twist. Sweeten to taste with extra honey, maple syrup, or vanilla syrup if desired.