Cooling Raspberry Matcha

If you ask me, matcha and raspberries are a match made in heaven.

This refreshing drink combines earthy Japanese green tea with sweet, tart berries for a flavor combo that just works. The smooth matcha provides a gentle pick-me-up while fresh raspberries add a natural sweetness and pretty pink color.

I like to blend mine with a splash of coconut milk and a touch of honey, which creates a creamy, satisfying drink that’s not too sweet. The berries break up the grassiness of the matcha perfectly.

It’s a simple recipe that feels special enough for weekend brunch but easy enough for busy mornings when you need something good in your cup.

What Kind of Matcha Should I Use?

For drinks like this, you’ll want to use ceremonial grade matcha rather than culinary grade, since it’s going to be the star of your beverage. Ceremonial grade matcha has a smoother, less bitter taste and a bright green color that makes for a beautiful drink. While it’s a bit more expensive than culinary grade, you only need a small amount per serving, so a tin will last quite a while. Look for matcha that’s been stored properly in an opaque, airtight container and check the color – it should be a vibrant green, not dull or yellowish, which could mean it’s old or has been exposed to too much light. If you’re new to matcha, Japanese brands are typically a reliable choice for quality.

Options for Substitutions

This refreshing drink can be customized in several ways, though some ingredients are key:

• Matcha powder: This is the star ingredient and can’t be substituted – regular green tea won’t give you the same rich flavor and texture. Make sure to use culinary grade matcha.
• Milk: Any milk works great here! Try oat milk, almond milk, soy milk, or regular dairy milk. Each will give a slightly different creaminess level, with oat milk being the closest to dairy in texture.
• Raspberry Simple Syrup: If you don’t want to make raspberry simple syrup, you can use store-bought raspberry syrup or even muddle fresh raspberries with regular simple syrup. In a pinch, you could also use raspberry jam mixed with a bit of hot water to thin it out.
• Ice cubes: For a fun twist, try making raspberry ice cubes by freezing raspberry puree, or use frozen raspberries instead of regular ice cubes for extra fruit flavor.
• Fresh raspberries: Since these are just for garnish, you can skip them or use other berries like blackberries or strawberries for a different look.

Watch Out for These Mistakes While Making

The biggest challenge when making matcha drinks is ending up with a lumpy, bitter mess – to avoid this, always sift your matcha powder before whisking and use water that’s hot but not boiling (around 175°F) to prevent a bitter taste.

Getting the right consistency matters too, so when whisking your matcha, use a proper bamboo whisk in a “W” or “M” motion until you see a fine foam on top – metal whisks or spoons won’t create the same smooth texture and can leave you with clumps.

Another common mistake is adding too much syrup at once, which can overpower the subtle matcha flavor – start with less syrup than you think you need (about 1 tablespoon) and adjust to taste, and remember to add the ice cubes last to prevent diluting your carefully crafted drink too quickly.

For the creamiest results, try layering your drink by pouring the milk slowly over the back of a spoon, which creates those Instagram-worthy distinct layers between the matcha and milk.

What to Serve With Raspberry Matcha?

This refreshing raspberry matcha drink pairs perfectly with light breakfast treats or afternoon snacks. A buttery croissant or slice of lemon pound cake would complement the earthy matcha and sweet raspberry flavors without being too heavy. For a healthy option, try serving it alongside a bowl of vanilla yogurt topped with granola and fresh berries – the flavors match really well with the drink. If you’re enjoying this as an afternoon pick-me-up, some almond biscotti or shortbread cookies make great dipping companions.

Storage Instructions

Enjoy Fresh: This raspberry matcha drink is best enjoyed right after making it while the ice is still cold and the flavors are at their peak. Once mixed, the drink can sit for about 30 minutes before the ice starts diluting the flavors too much.

Prep Components: You can make the raspberry simple syrup ahead of time and keep it in an airtight container in the fridge for up to 2 weeks. This makes it super easy to whip up your matcha whenever you’re craving it! If you want to prep the matcha powder and water mixture separately, it’ll stay good in the fridge for 24 hours.

Make Ahead: If you want to prep this drink for later, mix the matcha, water, milk, and raspberry syrup without the ice, and store it in a sealed container in the fridge for up to 24 hours. When you’re ready to drink, just add fresh ice and give it a good stir!

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 60-100
• Protein: 3-5 g
• Fat: 2-4 g
• Carbohydrates: 10-15 g

Ingredients

• 1/2 cup milk (whole milk makes it extra creamy and rich)
• 1 tsp matcha powder (for best color and flavor, I use Encha matcha)
• 1/2 cup hot water
• 1 handful ice cubes
• 1 to 2 tbsp raspberry syrup
• fresh raspberries

Step 1: Sift and Prepare the Matcha Powder

• 1 tsp green tea matcha powder

Sift the matcha powder through a small fine mesh strainer into a bowl or mug.

While this step is optional, it helps break up any clumps and makes for a smoother drink.

I always find my lattes turn out silkier when I don’t skip this step.

Step 2: Heat the Water and Mix with Matcha

• 1/2 cup hot water
• sifted matcha powder from Step 1

Bring the water to a soft simmer without boiling it.

Pour a couple tablespoons of the hot water into the bowl or mug with the sifted matcha powder (from Step 1).

Use a matcha whisk or a milk frother to mix until smooth and frothy.

Then, pour in the remaining hot water and stir gently until fully combined.

Set the mixture aside.

Step 3: Froth the Milk and Prepare the Glass

• 1/2 cup preferred milk
• a handful of ice cubes

Froth your preferred milk using a milk frother.

If you don’t have a frother, use a tall glass and a handheld frothing wand instead.

Once frothed, add a handful of ice cubes to your serving glass.

Step 4: Assemble the Iced Matcha Latte

• 1 to 2 tbsp raspberry syrup (see note)
• frothed milk and ice from Step 3
• matcha mixture from Step 2

To assemble, pour the raspberry syrup into the glass with frothed milk and ice (from Step 3).

Add the warm matcha mixture (from Step 2) and gently stir to cool everything down and combine the flavors.

For extra flavor, I sometimes swirl a little extra raspberry syrup over the ice.

Step 5: Garnish and Serve

• fresh raspberries, to garnish (optional)

Garnish the drink with fresh raspberries if desired.

Serve immediately with a straw and enjoy your bright and refreshing iced raspberry matcha latte.