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Creamy Matcha Raspberry Iced Latte

creamy matcha raspberry iced latte - featured image

A refreshing and creamy iced latte combining earthy matcha, tangy raspberries, and tropical coconut milk for a perfect summer drink.

Ingredients

Scale
  • 1 teaspoon matcha powder (preferably ceremonial grade)
  • 1/2 cup frozen raspberries
  • 3/4 cup canned coconut milk (full-fat recommended)
  • 1/2 cup cold water
  • 1 to 2 tablespoons sweetener (maple syrup, agave nectar, or preferred sweetener)
  • 1 cup ice cubes
  • 1/4 teaspoon vanilla extract (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Sift 1 teaspoon of matcha powder into a small bowl to avoid clumps.
  2. Add 1/2 cup (120 ml) of cold water to the matcha powder.
  3. Whisk briskly in a zigzag motion using a matcha whisk or small kitchen whisk until frothy and smooth, about 1-2 minutes. Set aside.
  4. Place 1/2 cup (about 70 grams) of frozen raspberries into a blender.
  5. Add 3/4 cup (180 ml) canned coconut milk, 1-2 tablespoons sweetener, and 1/4 teaspoon vanilla extract if using.
  6. Blend on high until completely smooth, about 30 seconds. Add a splash of cold water if mixture is too thick.
  7. Pour the blended raspberry-coconut mixture into a tall glass.
  8. Slowly pour the whisked matcha over the top to create a layered effect or stir for a consistent color.
  9. Add about 1 cup of ice cubes to the glass and stir gently to chill evenly.
  10. Garnish with fresh mint leaves if desired and serve immediately.

Notes

Sift matcha powder before whisking to avoid clumps. Adjust sweetener to taste. Use frozen raspberries to keep the drink cold without watering down. For a smoother texture, strain raspberry seeds. Store leftovers in an airtight container in the fridge up to 24 hours; stir before drinking.

Nutrition

Keywords: matcha latte, iced latte, raspberry drink, coconut milk latte, vegan iced coffee alternative, summer drink, healthy beverage