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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.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
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.