Raspberry Iced Matcha
This Raspberry Iced Matcha is a great way to switch up your go-to matcha recipe when you want a little extra flavor. Perfect for warmer weather months, or any day you need a pick-me-up, trust me when I say you need to try this.
Servings 1
Equipment
- Blender
- matcha whisk (or electric whisk)
- matcha bowl (optional)
Ingredients
- 8-12 ounces almond, cashew, or coconut milk (or your favorite milk)
- 1/2 cup (approximately) fresh raspberries
- 1-2 tablespoons maple syrup optional
- 1 teaspoon ceremonial grade matcha powder
Instructions
- 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!
Notes
Raspberries not your thing? For a regular iced matcha latte, simply skip the first step of blending raspberries with your milk of choice.
Instead, begin by heating your water until it reaches about 175 degrees F, and follow the rest of the instructions.
Option to add in sweetener of choice (1 to 2 tablespoons maple syrup or honey), and/or a pinch of cinnamon when you whisk your matcha powder and hot water together. Or feel free to top your finished latte with the pinch of cinnamon.