Raspberry Matcha Latte

This Raspberry Matcha Latte is fruity, chocolatey, and sweet. This refreshing drink is topped with matcha cold foam for a lovely layered drink.

Course beverage

Cuisine Asian

Diet Gluten Free

Prep Time 5

Total Time 5

Servings

Calories 400kcal

Author Dina

Add the raspberry syrup and raspberries (optional) to a tall glass cup. If using raspberries, mash them with a muddler. Note: I used the raspberries for aesthetics. The flavor mostly comes from the syrup. So the fresh raspberries are optional. Tip: If you can't find sweet ripe raspberries, skip them since the sourness can throw off the flavor.
Now add the ice to fill your cup about 3/4 full.
Then mix the white chocolate powder with the boiling water just until dissolved. Then add in the cold whole milk.
Pour the milk over the ice.
Now in a mason jar, add the 2 Tbsp heavy cream, 2 Tbsp milk, and matcha powder.
Mix everything with a matcha whisk until thick and foamy (about 20 seconds). Tip: sift your matcha through a fine mirage sieve to prevent any kind of clumping before mixing.
Pour the matcha cold foam over the milk. Mix and enjoy!

Use frozen raspberries- While this is an optional ingredient, it looks great and adds texture. Frozen and thawed berries are super easy to muddle, too.

Use full-fat milk and cream- The high-fat milks have more sweet flavor and a smooth creaminess that can't be found in fat-free milks.

Sift through the matcha- Use a small fine mesh strainer to get out any clumps of matcha so it's easy to froth with the matcha whisk.