If you’re looking for a drink that’s not just pretty to look at but also a refreshing burst of flavor, this Raspberry Matcha Iced Latte is about to be your new go-to. It’s the kind of sip that wakes up your senses with every layer — tart raspberry at the base, creamy milk in the middle, and smooth earthy matcha crowning the top. It’s a match made in beverage heaven, with vibrant colors that scream “treat yourself.”

Behind the Recipe

This recipe was born from a simple craving: something refreshing, a little fruity, and a little energizing. After a morning of scrolling through smoothie bowls and matcha art, inspiration struck. I had raspberries in the fridge and matcha in the pantry. So I started layering. The result? A visually stunning drink that tastes even better than it looks. That creamy, dreamy matcha on top of sweet, tangy raspberry? It’s like a cool breeze on a summer day.

Recipe Origin or Trivia

Matcha, a finely ground powder of specially grown green tea leaves, has deep roots in Japanese tea ceremonies, known for its calming properties and vibrant green hue. Pairing it with fruit is a more modern trend, especially in cafes across Asia and the West. Raspberry adds a twist — it’s not traditional, but the berry’s tang balances matcha’s grassy notes beautifully. What started as an Instagram trend has now become a staple in many kitchens.

Why You’ll Love Raspberry Matcha Iced Latte

This drink isn’t just about looks — it’s full of flavor, texture, and good-for-you ingredients.

Versatile: Swap the milk, adjust sweetness, or even turn it into a smoothie.

Budget-Friendly: Made with just a few ingredients you likely have on hand.

Quick and Easy: No fancy tools or skills needed. Just mix, pour, and sip.

Customizable: Control the sugar, use dairy-free milk, or add more fruit.

Crowd-Pleasing: Great for brunches, summer parties, or a solo pick-me-up.

Make-Ahead Friendly: Prepare the raspberry layer and matcha whip in advance.

Great for Leftovers: Use extra raspberry mix in yogurt or smoothies.

Chef’s Pro Tips for Perfect Results

Getting that gorgeous layered look and perfect balance of flavor is easier than you think. Here’s how:

Use Cold Ingredients: To keep the layers sharp and refreshing.
Muddle Raspberries Thoroughly: For that jammy, juicy base.
Sift Your Matcha: It prevents clumps and gives a smooth finish.
Pour Slowly: Add each layer gently to keep them separate.
Whip the Matcha Layer: Frothing it with a bit of milk creates that velvety texture.

Kitchen Tools You’ll Need

You don’t need a full café setup to make this Instagram-worthy drink.

Glass or clear cup: To show off the pretty layers.

Spoon or muddler: To mash the raspberries.

Small whisk or frother: For a smooth, creamy matcha top.

Measuring spoons: Precision makes flavor shine.

Straw: Preferably reusable, for sipping every delicious layer.

Ingredients in Raspberry Matcha Iced Latte

Each ingredient works together to create a vibrant, balanced drink that tastes as good as it looks.

Fresh raspberries: 1/3 cup. They bring the bright, tangy base that balances the creamy sweetness.
Honey or maple syrup: 1–2 teaspoons. Just enough to sweeten the raspberry layer.
Milk: 3/4 cup. Use your favorite — oat, almond, whole, or coconut for creaminess.
Ice cubes: A handful. Keeps the layers distinct and the drink chilled.
Matcha powder: 1 teaspoon. Delivers that smooth, earthy top layer.
Hot water: 2 tablespoons. For dissolving and activating the matcha.
Milk (for matcha whip): 2 tablespoons. Helps create a frothy top when mixed with matcha.
Raspberry (for garnish): Optional. Adds a finishing touch.

Ingredient Substitutions

Missing an ingredient? No worries — here’s how to switch it up.

Fresh raspberries: Use frozen (thawed) or raspberry jam.

Honey: Replace with maple syrup, agave, or simple syrup.

Milk: Try almond, soy, oat, or coconut milk.

Matcha: If you don’t have ceremonial-grade, culinary-grade works too.

Hot water: Warm milk can work in a pinch.

Ingredient Spotlight

Matcha Powder: The heart of this drink. It’s earthy, energizing, and adds an antioxidant-rich boost. Whisking it properly is key to getting that silky finish.

Raspberries: Their bright, tart flavor is the perfect contrast to matcha’s depth. Plus, the vivid color makes the whole drink pop.

Instructions for Making Raspberry Matcha Iced Latte

Ready to make a drink that’s equal parts art and refreshment? Here’s how to do it:

Preheat Your Equipment:
Heat 2 tablespoons of water until just hot (not boiling) for mixing the matcha.
Combine Ingredients:
In a small bowl, mash raspberries with honey or syrup until juicy and slightly chunky.
Prepare Your Cooking Vessel:
In another bowl, whisk matcha powder with hot water until smooth. Add 2 tablespoons of milk and froth until light and airy.
Assemble the Dish:
Spoon raspberry mixture into the bottom of a clear glass. Add ice cubes carefully. Slowly pour in your milk of choice to fill the cup about 3/4 full.
Cook to Perfection:
Gently spoon or pour the frothed matcha mixture on top. Let it float like a pillowy green cloud.
Finishing Touches:
Garnish with a fresh raspberry or a dusting of matcha, if desired.
Serve and Enjoy:
Sip slowly or stir to mix. Either way, it’s a flavor explosion.

Texture & Flavor Secrets

This drink is a playground of textures — the mashed raspberries are juicy and pulpy, the milk layer is smooth and cooling, and the whipped matcha on top is light and creamy. The sweetness of the fruit contrasts beautifully with the slight bitterness of matcha, creating a sip that’s layered not just in appearance but in taste too.

Cooking Tips & Tricks

Keep your drink as fabulous as it looks with these helpful pointers:

Chill the glass before layering for a longer-lasting cold drink.
Use ceremonial-grade matcha for a smoother, sweeter taste.
Don’t over-sweeten — the natural tang of raspberries is key.
Pour slowly to avoid mixing layers.

What to Avoid

A few simple things to keep in mind for flawless results:

Skipping the sifting: This can lead to clumpy matcha.
Using boiling water: Matcha gets bitter if water’s too hot.
Pouring too fast: You’ll lose that stunning layered look.

Nutrition Facts

Servings: 1
Calories per serving: 140

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Make-Ahead and Storage Tips

You can prep the raspberry layer and matcha whip ahead of time. Store them in airtight containers in the fridge for up to two days. When ready to serve, just assemble with ice and milk. The final drink is best enjoyed fresh for that layered effect, but components store well.

How to Serve Raspberry Matcha Iced Latte

Serve in a tall, clear glass to showcase the colors. Add a cute straw and place it on a wooden coaster for café vibes. Want to get fancy? Top with crushed freeze-dried raspberries or a swirl of coconut cream for that barista touch.

Creative Leftover Transformations

Don’t let anything go to waste — turn leftovers into:

A smoothie base with added banana and spinach.
A berry-matcha chia pudding by stirring into soaked chia seeds.
Swirled yogurt parfait layers for breakfast.

Additional Tips

Use a small fine-mesh sieve to sift matcha before whisking.
For a richer finish, use full-fat coconut milk.
Add vanilla extract to the milk for extra depth.

Make It a Showstopper

That top matcha layer is already a star, but here’s how to take it over the top:

Garnish with a single fresh raspberry centered on the whipped matcha.
Add a tiny mint leaf for a pop of green.
Serve in glassware with gold trim or textured design for visual impact.

Variations to Try

Strawberry Matcha Latte: Swap raspberries for strawberries.
Iced Matcha Mocha: Replace the berry base with a spoonful of chocolate syrup.
Tropical Twist: Use mango puree at the bottom for a summery spin.
Coconut Dream: Use coconut milk in both layers and top with toasted coconut.
Chai-Matcha Fusion: Add a splash of chai concentrate to the milk layer.

FAQ’s

Q1: Can I use frozen raspberries?

A1: Yes! Just thaw them first and mash as usual.

Q2: What type of matcha is best?

A2: Ceremonial-grade matcha gives the smoothest, most vibrant result.

Q3: Can I make it without a frother?

A3: Yes. Whisk vigorously or shake in a jar to create foam.

Q4: Is it vegan-friendly?

A4: Absolutely — just use plant milk and maple syrup.

Q5: Can I make it warm instead of iced?

A5: Yes, but it won’t layer the same. Warm the milk and mix it all together.

Q6: How do I keep the layers from mixing?

A6: Pour slowly over the back of a spoon to keep the layers intact.

Q7: Can I prep it the night before?

A7: You can prep the components, but assemble fresh for best appearance.

Q8: Does it contain caffeine?

A8: Yes, matcha naturally contains caffeine, though less than coffee.

Q9: Can I use other fruits?

A9: Definitely! Blueberries, strawberries, or even peaches work great.

Q10: How do I make it sweeter?

A10: Add more honey or syrup to the raspberry or milk layer as desired.

Conclusion

This Raspberry Matcha Iced Latte is more than just a pretty drink. It’s refreshing, energizing, and absolutely delicious. With its vibrant layers and flavor-packed ingredients, it’s a little luxury you can make any day of the week. Trust me, one sip and you’ll be hooked.