Iced Raspberry Matcha Latte
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.
Servings: 1
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!
Notes
To make raspberry puree, in a small pot mix together 1 cup of fresh or frozen raspberries with 1 - 2 tablespoons honey (depending on how sweet you want it). Bring to boil over medium heat and cook about 10 minutes, stirring to break up raspberries. After sauce has reduced slightly, let cool and refrigerate until ready to use.
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