Step 1

Prepare the Matcha: In a small bowl or cup, sift the matcha powder to avoid lumps. Add a splash of hot water (not boiling) to the matcha and whisk vigorously until a smooth paste forms. This step ensures a clump-free and flavorful matcha base.

Step 2

2. Sweeten it Up: Stir in the honey or maple syrup into the matcha paste until it is fully dissolved. Adjust the sweetness to your taste preference by adding more or less sweetener.

Step 3

3. Coconut Milk Latte: In a separate glass, pour the coconut milk over a generous amount of ice cubes. Slowly add the sweetened matcha paste to the glass of coconut milk, and stir gently until they are well combined.

Step 4

Create the Syrup: In a small saucepan, combine the frozen raspberries, honey, and water. Heat the mixture over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens slightly. This process should take about 5 minutes.

Step 5

2. Strain the Syrup: Once the syrup has cooked down, remove the saucepan from the heat and let it cool for a minute. Next, strain the raspberry syrup through a fine-mesh sieve into a clean container. Use the back of a spoon to press out as much liquid as possible. (Feel free to make a large batch, keeping it in an airtight container in the fridge for up to 5 days)

Step 6

Pour the Iced Matcha Latte over ice in your favorite glass.

Step 7

2. Drizzle the vibrant Raspberry Syrup over the latte, allowing it to create a beautiful swirl of colors.

Step 8

3. Give it a quick stir to blend the flavors, and you're all set to indulge in this delightful treat!