Over the years I’ve dabbled in being a coffee drinker, but I’ll always be a matcha girlie at heart. So, when the Raspberry Iced Matcha trend was a thing on TikTok a while back, I couldn’t resist.

I’m so glad I tried it because it’s definitely a 10/10, and one I still make to this day! It’s a great way to switch up your go-to iced matcha when you want a little extra flavor. Perfect for the warmer weather months, or any day you need a pick-me-up, trust me when I say you need to get in on this.

A PRETTY AND TASTY RASPBERRY ICED MATCHA

This is one of those drinks that doesn’t just look pretty, but seriously tastes just as good as it looks. And it’s ridiculously easy to make!

I love making mine at home vs. getting at a coffee shop where they likely use refined sugar, sweeteners or syrups, and milks with additives or other ingredients that don’t have any nutritional value.

Making my own has also just become one of those fun little rituals I look forward to, especially when you pour it into a pretty glass. Gotta romanticize the little things, people!

For this Raspberry Iced Matcha, I start with my Homemade Cashew Milk (I’m lactose-intolerant, hence the dairy-free option). Although you can use any milk or milk alternative, I promise you won’t want to have it any other way after trying it with my cashew milk. It’s the perfect amount of thick and creamy.

Blend together your milk of choice with some fresh raspberries – option to also add in some maple syrup for sweetness – then combine with your prepared matcha (aka matcha powder + hot water whisked together), pour over ice, and that’s it! Sip and savor every last drop.

MATCHA 101

I’ve fallen in love with matcha for so many reasons. Anyone remember when I partnered with The Genius Brand to make my own matcha way back when? Such a proud moment I’ll never forget!

Anywaysss .. I get deeper into all things matcha in THIS blog post, but let me give you a quick matcha 101 for anyone who may be new to the matcha game, or just curious to learn a bit more about it.

While many turn to coffee for their caffeine fix, don’t let matcha fool you into thinking there are no caffeinated benefits. In fact, matcha is a superfood coffee alternative that delivers tons of antioxidants and calm energy, without the jitters and the crash. I mean… say less, right?!

Unlike regular green tea, matcha is made from grinding up whole green tea leaves into a very fine, concentrated powder that contain all those antioxidants, vitamins and minerals. Not to mention, matcha powder is simply whisked together with hot water, versus regular green tea which requires steeping.

THE MOST DELISH RASPBERRY ICED MATCHA

And when you make this super cute, super delish Raspberry Iced Matcha, it’s not just the matcha that’s bringing the health benefits, but the raspberries too, which are high in vitamin C, antioxidants, and other vitamins, minerals and fiber.

Hope you love it! And btw, my all-time favorite, OG, Matcha Latte recipe (a must-try!) can be found in my cookbook, Rachael’s Good Eats. Cheers!

INGREDIENTS YOU’LL NEED:

• Almond, cashew, or coconut milk (or your favorite milk, some of my favorite, easy-to-make homemade milk recipes can be found HERE and HERE)
• Fresh raspberries
• Maple syrup (optional)
• Ceremonial grade matcha powder (I like Pique Matcha packets)

HOW TO MAKE MY RASPBERRY ICED MATCHA

Add raspberries and milk of choice to a blender, adding maple syrup for a touch of sweetness, if preferred. Blend until smooth.

Heat 2 ounces of water until it reaches around 175 degrees F. In a small bowl (or matcha bowl), add matcha powder and hot water. Using a matcha whisk (or electric whisk), whisk until frothy and all clumps have dissolved. Add another splash (~1 ounce) of hot water and whisk again, until all the clumps are smooth.

Fill your glass with ice, then pour in the blended raspberry milk, followed by the matcha mixture. Stir and enjoy!

RECIPE SUBSTITUTIONS & QUESTIONS

Any milk or milk alternative will work for this recipe. I prefer using fresh raspberries, but frozen may work here too, though I’d recommend letting them thaw for a few minutes so it’s less icy when you blend. You could also try straining the raspberry milk mixture if you’d like, to make it smoother/less seeds. Maple syrup is optional for an added touch of sweetness, but you could also try honey as well.

WHAT IS THE DIFFERENCE BETWEEN CEREMONIAL GRADE MATCHA AND REGULAR MATCHA?

The main differences come down to color, taste and use. Ceremonial grade is made from the youngest tea leaves which have a higher concentration of nutrients, and a more vibrant green color due to its higher chlorophyll content. Ceremonial grade matcha has more of a delicate, sweet, umami flavor, whereas regular matcha is less vibrant in color and has a more bitter taste.

Ceremonial grade matcha mainly used for teas, iced matcha lattes, and can be used in smoothies or baking. Culinary grade matcha you’ll generally want to reserve for using in recipes where the matcha taste isn’t the main focus.

IS IT OKAY TO DRINK ICED MATCHA EVERY DAY?

Yes, you can absolutely enjoy an iced matcha regularly! With so many nutritional benefits, it’s a great addition to your daily eating plan, and a great alternative for coffee if you’re looking to get that caffeine fix without the crash, or are just more easily affected by caffeine. You could even replace your second cup of coffee with matcha. As with coffee, though, just be mindful of how you prepare it, as you’ll want to avoid using milks with fillers, refined sugar-based sweeteners, etc.

HERE ARE MORE MATCHA-BASED RECIPES & DELISH BEVERAGES YOU’LL LOVE:

Matcha Lemon Vanilla Cake (Gluten-Free)

Citrus Cold Flu Fighter

PB & Raspberry Smoothie

Peaches & Cream Smoothie

My Everyday Glow-To Smoothie 

Pink Lemonade Summer Slushies

Click here to watch the reel I made of this recipe 🙂