Click here for the Reel I made of this recipe 🙂
Iced Raspberry Matcha
- 8-12 oz almond, cashew, or coconut milk
- ~1/2 cup fresh raspberries
- 1-2 tbsp maple syrup (optional)
- 1 tsp ceremonial grade matcha powder
Blend milk, raspberries, and splash of maple syrup until smooth.
Heat water until it reaches around 175 degrees F. Pour about 2 ounces of water over 1 teaspoon of matcha powder and then using a matcha whisk, whisk until all clumps have dissolved and it is frothy. Add an additional splash (~1 ounce) of boiling water and whisk until all the clumps are smooth. (Option to use an electric whisk or blend matcha with water)
Fill your glass with ice, then pour in the raspberry milk followed by the matcha. Stir and enjoy!