Feeling fancy and been wanting to switch up your Iced Matcha Lattes? The raspberry and Matcha is a perfect combination for the summer months as well as a visual delight thanks to the vibrant blue of our Sapphire Jasmine Needle tea. The earthiness of our Matcha pairs so well with the sweet and tart notes of raspberries that we all love.
We’re using our Matcha Ceremonial Grade Kagoshima Natural Farming for this recipe as our cocktail grade is much higher than culinary Matcha and is designed specifically to taste best in lattes, smoothies and more. Read on to see how you can recreate this…
Prep Time: 15 mins
Servings: 1
Ingredients
- 3g AVANTCHA Matcha Ceremonial Grade Kagoshima Natural Farming
- 50ml 75°C water
- 1 tsp AVANTCHA Sapphire Jasmine Needle
- Milk of your choice (frothed)
- 1 punnet fresh raspberries
- Vanilla extract to taste
- Optional: Marshmallow fluff or whipped cream for garnish
Directions
- Sift the AVANTCHA Matcha Ceremonial Grade Kagoshima Natural Farming powder into bowl or press whisk down several times to break up and loosen the powder.
- Add 50ml of water (75°C) and whisk briskly.
- Mash the raspberries with a fork so it’s pulpy. Add the puree to the bottom of your glass. If you’re using marshmallow fluff or whipped cream, you can brush it against the inside of the top of the glass to create a fun visual effect.
- Add ice followed by the Matcha you prepared earlier.
- Froth your milk of choice with vanilla extract. Pour the frothed milk in to the glass.
- Brew the Sapphire Jasmine Needle tea separately in hot water for 3-5 minutes. Let it cool before adding to the glass.
- Stir and enjoy!
Interested in checking out more of our Matcha recipes? Click here to discover more.
If you want more Matcha recipes to cool down with, click below to discover our Top 10 Matcha Cold Drinks.
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