Simple iced berry matcha latte with homemade raspberry syrup. The drink can be easily adapted to any other berries you have and like.
- 1 tsp matcha powder
- ½ cup water
- ½ cup milk of choice
- Ice cubes
- 1-2 tbsp Raspberry Simple Syrup (see notes)
- Fresh raspberries for garnish (optional)
- Sift matcha powder through a small fine mesh strainer into a bowl or a mug. This step is optional but helps to make the matcha smoother.
- Bring your water to a soft simmer, don’t boil it. See notes for extra tips.
- Add a couple tablespoons of the hot water to the matcha and use a matcha whisk (or a milk frother if necessary) to mix it together.
- Pour in the rest of the water and set aside.
- Froth your milk in a milk frother or in a tall glass using a handheld milk frother. Add a handful of ice.
- Add the raspberry syrup and warm matcha to the milk and stir to cool down.
- Serve garnished with fresh raspberries and a straw if desired.
Raspberry syrup: The exact more detailed recipe is linked above in the ingredient list. To make it, you need 1 1/2 cup water, 2 cups raspberries, 1 cup maple syrup or cane sugar, and 2 tsp vanilla. Simmer everything for 15-20 minutes and strain into a jar. If you want to make a quick version without cooking, mash a few raspberries with a teaspoon of maple syrup at the bottom of your glass. The seeds will stay in the drink but it will still be delicious!
Keywords: iced matcha, raspberry syrup