This Raspberry Matcha Latte is rich and creamy with sweet-tart raspberry flavor and a layer of smooth white chocolate milk. This delicious drink is so easy to make and so flavorful.
If you love iced drinks, then you should try this Iced Matcha Latte and Brown Sugar Boba.
Table Of Contents
Recipe Details
I just love this Raspberry Matcha Tea with its varying flavors and richness. I also love serving it to others because the presentation is gorgeous. This is a great treat on a hot day and perfect for sharing with others.
- TASTE: Fruity, sweet, earthy, and chocolatey, this drink has a variety of flavors. The slight bitterness of the matcha goes perfectly with the white chocolate and raspberries.
- TEXTURE: The muddled raspberries give the base layer some texture, while the chocolate layer is rich and smooth. The matcha cold foam is frothy and airy.
- TIME: It only takes 5 minutes.
- EASE: This is such an easy drink to make and it’s sure to wow anyone you serve it to.
What You’ll Need
Ingredient Notes
- Fresh raspberries- These add texture and sweet-tart flavor, but they are mostly for aesthetics, so they’re optional. If you can’t find sweet ripe raspberries, skip them since the sourness can throw off the flavor.
- Raspberry syrup- Most of the raspberry flavor comes from this ingredient.
- Heavy cream- This adds richness and smoothness to the matcha.
- Whole milk- Using a full-fat milk adds rich flavor to this drink.
- White chocolate powder- This gives the matcha latte a layer of chocolate-flavored milk that complements the raspberry layer.
- Matcha powder- This concentrated tea powder has an earthy, slightly bitter, vegetal flavor that is offset by the sweetness of the other layers.
- Matcha whisk- This tool will foam up the matcha so it is airy and frothy.
Add-ins and Substitutions
- Make it lighter- You can use 2% milk instead of whole milk, or the heavy cream. This will thin out the latte, but it’s lower in fat.
- Substitute other berries- You can make this with blueberries, blackberries, and strawberries as well.
- Make it dairy-free- Substitute the milk and cream for almond milk, coconut milk, soymilk, or coconut cream. Oat milk can work, too, but it’s thinner and hard to foam.
- Use frozen raspberries- Since you’ll be smashing them anyway, you can use frozen and thawed raspberries in place of the fresh ones.
How to Make Raspberry Matcha Latte
- Muddle the raspberries with syrup. Add the raspberry syrup and raspberries (optional) to a tall glass cup. If using raspberries, mash them with a muddler.
- Add the ice. Now add the ice to fill your cup about 3/4 full.
- Make the chocolate milk layer. Then mix the white chocolate powder with the boiling hot water just until dissolved. Then add in the cold whole milk. Pour the milk mixture over the ice.
- Make the matcha layer. Now in a mason jar, add the heavy cream, milk, and matcha powder. Mix everything with a matcha whisk until thick and foamy (about 20 seconds).
- Add the matcha on top. Pour the matcha cold foam over the milk. Stir and enjoy!
Pro Tip: Sift your matcha through a fine mesh sieve to prevent any kind of clumping before mixing.
Recipe Tips
- 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.
- Layer it- Don’t skip this step because it’s so easy and looks so great.
- 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.
FAQs
Yes, matcha and raspberry are great together. The vegetal flavor of the matcha is toned down by the sweetness of the raspberries. This drink is fruity and refreshing.
Matcha contains whole tea leaves, giving it more nutrients than other green teas. It also has more antioxidants. But watch out, there’s more caffeine, too.
Serving Suggestions
This iced Raspberry Matcha Latte is creamy, sweet, and fruity. It tastes great with eggs, pancakes, muffins, and pastries.
- Eggs: Serve it with Eggs Benedict, Easy Poached Eggs with Caramelized Onions, Breakfast Sandwiches (3 Ways), or Shakshuka.
- Pancakes: Enjoy this drink with Chocolate Pancakes, Blueberry Ricotta Pancakes, German Pancakes (VIDEO), or Buttermilk Pancakes.
- Muffins: Pair this latte with Banana Chocolate Chip Muffins (VIDEO), Cinnamon Apple Muffins (VIDEO), or Blueberry Muffins (VIDEO).
- Pastries: Serve it with Cherry Danishes, Baklava with Nutella, Apricot Rugelach (VIDEO), or Easy Cheese Danish Pastry (VIDEO).
Make This Recipe in Advance
Make ahead: You can make your white chocolate milk ahead of time and store it in the fridge. You can also muddle the raspberries and store then in the fridge separate from the milk. Assemble when you’re ready.
Storing: You can store this Raspberry Matcha Latte in the refrigerator for a day or two, but over time the cold foam flattens and the layers intermingle.
Freeze: I wouldn’t suggest freezing this as a whole because it will not thaw well. The raspberry layer can be frozen though for up to 3 months. Pour it into an ice cube tray and store the cubes in a freezer ziplock bag.
More Tasty Drinks!
Full Recipe Instructions
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.
Servings: 1
Calories: 400kcal
Instructions
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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.
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Now add the ice to fill your cup about 3/4 full.
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Then mix the white chocolate powder with the boiling water just until dissolved. Then add in the cold whole milk.
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Pour the milk over the ice.
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Now in a mason jar, add the 2 Tbsp heavy cream, 2 Tbsp milk, and matcha powder.
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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.
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Pour the matcha cold foam over the milk. Mix and enjoy!
Notes
- 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.
- Layer it- Don’t skip this step because it’s so easy and looks so great.
- 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.
Nutrition
Calories: 400kcal | Carbohydrates: 49g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 101mg | Potassium: 361mg | Sugar: 50g | Vitamin A: 1186IU | Vitamin C: 0.2mg | Calcium: 285mg | Iron: 2mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
