This drink is bright, fresh, and just a little fancy—but honestly, it’s super easy to make.
You get that earthy matcha flavor mixed with sweet-tart raspberry, and it looks beautiful layered in the glass.
I make this when I want something refreshing but still a little cozy.
Why I Love This Recipe
The first time I made this at home, I realized I didn’t need a coffee shop version anymore. It’s fresher, less sweet, and you can tweak it exactly how you like.
- The color layers are just stunning
- You control the sweetness completely
- It tastes light but still gives you energy
- Works with any milk you already have
- That raspberry + matcha combo is surprisingly addictive
What You’ll Need
- 1 teaspoon matcha powder
- ½ cup water (for matcha)
- ½ cup milk of choice (almond milk recommended)
- 1–2 tablespoons raspberry syrup
- ½ cup fresh raspberries (for syrup)
- ¼ cup water (for syrup)
- 2 tablespoons maple syrup or sugar
- Ice cubes
- Fresh raspberries (optional garnish)
Servings & Time
Servings: 1 drink
Prep Time: 10 minutes
Cook Time: 20 minutes (for syrup)
Total Time: 30 minutes
Tools Required
- Small saucepan
- Fine mesh strainer
- Bowl or mug
- Matcha whisk or milk frother
- Tall glass
- Spoon
Pro Tips
- Sift your matcha to avoid clumps—it makes a big difference
- Don’t boil the water for matcha; it should be hot, not bubbling
- Use frozen raspberries if fresh aren’t in season
- Pour slowly for those clean layers
Substitutions and Variations
- Use oat milk for a creamier texture
- Swap raspberries for strawberries or blueberries
- Use honey instead of maple syrup
- Skip syrup and mash fresh raspberries for a quick version
Make Ahead Tips
- Raspberry syrup keeps in the fridge for up to 1 week
- You can make a batch and use it for multiple drinks
Instructions
Step 1: Make Raspberry Syrup
Add ½ cup fresh raspberries, ¼ cup water, and 2 tablespoons maple syrup to a small saucepan. Simmer for 15–20 minutes until raspberries are soft and broken down.
Step 2: Strain the Syrup
Pour the cooked raspberry mixture through a fine mesh strainer into a bowl, pressing to extract smooth syrup.
Step 3: Prepare Matcha
Sift 1 teaspoon matcha powder into a bowl. Add 2 tablespoons hot water and whisk until smooth, then add remaining water to reach ½ cup.
Step 4: Add Ice and Milk
Fill a tall glass with ice cubes and pour in ½ cup milk.
Step 5: Add Raspberry Syrup
Pour 1–2 tablespoons raspberry syrup into the milk.
Step 6: Pour Matcha
Slowly pour prepared matcha over the milk to create layers.
Step 7: Garnish and Serve
Add fresh raspberries on top and serve immediately.
Why This Recipe Works (Quick Science)
Matcha has fine particles that stay suspended, giving a smooth texture instead of separating like coffee. The density of raspberry syrup is higher than milk, so it sinks, while matcha sits on top—this creates those clean layers without much effort.
Macros Information (Approximate)
- Calories: 120–180
- Protein: 2–4g
- Carbs: 18–25g
- Fat: 3–5g
- Sugar: depends on syrup used
Common Mistakes
- Using boiling water for matcha (makes it bitter)
- Skipping the straining step (grainy syrup)
- Pouring too fast and losing the layers
- Adding too much syrup (overpowers matcha)
What to Serve With
- Light pastries
- Toast with jam
- Vanilla muffins
- Shortbread cookies
FAQ
Does matcha have caffeine?
Yes, about 60–70 mg per teaspoon.
Can I use store-bought syrup?
Yes, it works just fine.
Can I make it hot?
Absolutely—just skip the ice.
Can I use frozen raspberries?
Yes, they work perfectly.
Leftovers and Storage
- Store raspberry syrup in the fridge for up to 1 week
- Shake or stir before using again
Final Thoughts
This is one of those drinks that feels special but takes almost no effort once you’ve made it once. The colors, the flavor, the freshness—it all just works. Try it out, make it your own, and come back and share how it turned out for you. And if you tweak the flavors, I’d love to hear what you did.
