This dairy-free Iced Raspberry Matcha Latte balances sweet fruity raspberry flavor with earthy matcha tea. With instructions to make this as a layered latte or without seeds, it is an easy and healthy vegan latte perfect for a quick and refreshing pick-me-up.
With a sweet berry flavor, creamy coconut or almond milk, and earthy matcha tea, this Iced Raspberry Matcha Latte is a refreshing iced green tea latte that is perfect for summer. It contains a gentle boost from matcha green tea and a bright fruity flavor thanks to a little raspberry jam or puree.
It is easy and quick to make this layered latte right at home, plus my homemade version is vegan and much healthier than the Starbucks version (which has a lot of added sweetener).
If you are in a hurry, you can make this Raspberry Matcha Latte with raspberry jam. But to make it even healthier and for a fresher raspberry flavor, you can even make your own raspberry puree by cooking down some fresh or frozen raspberries with just a touch of honey for about 10 minutes, until the berries breakdown and the sauce begins to thicken. Chill and store the raspberry pure in the refrigerator until ready to use.
How Do You Make This Iced Raspberry Matcha Latte?
There are two ways to make this Iced Raspberry Matcha Latte, you can either make it layered which results in an Instagram-worthy presentation. Or if you don’t like the raspberry seeds, you can strain these out. Both preparation methods are super simple and take just a couple of minutes to prepare, so can can be enjoying this refreshing iced matcha latte in no time.
Either method you choose, this Iced Raspberry Matcha Latte will taste the same when it is all mixed together. The biggest difference is just the seeds. I don’t mind the raspberry seeds in this drink, in fact I kind of like to think of them as little tiny natural boba floating in my iced latte. They bring a burst of raspberry flavor and pop in your mouth as you drink (plus they add in a little extra fiber!). So the first option is the method I use most often to make this drink.
But I know some people can’t stand the raspberry seeds. I get it, they can get stuck in your teeth, which can be super annoying. So I also included a quick preparation method for this Iced Raspberry Matcha Latte without seeds.
To Make a Layered Iced Raspberry Matcha Latte
This method is a little quicker and doesn’t dirty quite as many dishes, so it is usually my go to option for making this Raspberry Matcha Latte on weekdays or a busy weekend morning. While it might look complicated to layer this drink, it is actually really simple.
- In a heatproof glass measuring cup or mug, add in 1/2 cup hot water (not too hot, just about 140-175° – learn more about the perfect temperature for brewing matcha tea). Add in 1 tsp matcha powder, and whisk to combine. Set aside to cool slightly.
- Grab a tall glass and spoon a heaping tablespoon of raspberry jam or puree in the bottom. To make it extra fancy, you can use a long spoon or knife to gently press the raspberry puree up against the bottom sides of the glass if you want, although this isn’t absolutely necessary.
- Fill the glass with ice (adding it on top of the raspberry jam), then gently pour in 1/2 cup coconut milk (or substituting almond milk would be delicious too!). Make sure you use the coconut milk from a carton. You can use canned coconut milk if that is all you have, but it will be a little thicker and the final consistency different.
- Slowly pour the prepared matcha tea over the ice to layer. I like to try to pour directly on the exposed ice cubes rather than the coconut milk as this will help keep it from mixing. It may mix a little, but the coconut milk should want to stay at the bottom, since it is thicker.
- Serve and let your guests (or yourself) marvel at the beautiful layers! Then, mix together to combine and enjoy!
To Make a Raspberry Matcha Latte without Seeds
Another option to make this Iced Raspberry Matcha Latte, is to strain the seeds from the raspberry jam or puree before you combine the drink together. To make this:
- Prepare the matcha tea per the instructions above.
- As the matcha cools, make a quick raspberry milk, by mixing together the raspberry jam and coconut milk in a cocktail shaker or glass jar. Shake vigorously a about a minute to mix. Then pour the milk through a fine mesh strainer over ice in a tall glass.
- Pour the prepared matcha tea over the raspberry coconut milk. Stir to combine, and enjoy!
How Else Can I Use this Raspberry Puree?
If you make the homemade raspberry puree, you will have a lot more than you need to make one or two Iced Raspberry Matcha Lattes, but don’t worry, there are plenty of other ways you can use this up. The raspberry puree is perfect:
- Mixed into cocktails or mocktails to add a punch of bright raspberry flavor
- Swirled in plain Greek yogurt
- Spooned over ice cream or gelato
- Stirred into hot or iced tea or lemonade to add a delicious fruity flavor for summer
- Or even spooned over your favorite cake (pictured below – btw, the recipe for this Vanilla Bean Cake with Homemade Raspberry Puree is coming soon!)
Looking for More Tasty Tea and Latte Recipes?
Whether with breakfast or brunch or as an afternoon pick me up, this Iced Raspberry Matcha Latte is refreshing with just the right amount of sweetness balanced out by the earthy matcha tea. If you are looking for more dairy-free latte and tea recipes, you should also check out my Iced Pineapple Matcha Latte, a refreshing, summery combination of coconut milk, pineapple juice, and matcha tea with a hint of spicy ginger. You can also try my easy Pumpkin Spice Chai Latte, a twist on a classic fall latte.
Iced Raspberry Matcha Latte
Ingredients
- 1 tsp matcha powder
- 1/2 cup hot water (about 140-175°)
- 1 tbsp raspberry jam (or homemade raspberry puree - see note)
- 1/2 cup coconut or almond milk
- ice
Instructions
Layered Iced Raspberry Matcha Latte
- In a heatproof glass measuring cup or mug, add in 1/2 cup hot water. Add in 1 tsp matcha powder, and whisk to combine. Set aside to cool slightly.
- In a tall glass and spoon a heaping tablespoon of raspberry jam or puree in the bottom, gently pressing the raspberry puree up against the bottom sides of the glass with a knife if desired.
- Fill the glass with ice (adding it on top of the raspberry jam), then gently pour in 1/2 cup coconut milk or almond milk.
- Slowly pour the prepared matcha tea over the ice to layer (pouring directly on the exposed ice cubes rather than the coconut milk to help keep it from mixing for better layering).
- Mix together to serve and enjoy!
Raspberry Matcha Latte without Seeds
- Prepare the matcha tea per the instructions above.
- As the matcha cools, mix together the raspberry jam and coconut or almond milk in a cocktail shaker or glass jar. Shake vigorously a about a minute to mix. Then pour the milk through a fine mesh strainer over ice in a tall glass to remove the seeds.
- Pour the prepared matcha tea over the raspberry coconut milk.
- Stir to combine, and enjoy!