How to Make Homemade Raspberry Syrup
To make your own syrup for this raspberry matcha recipe, combine 1 cup water, 2 cups raspberries (fresh or frozen), and 1 cup cane sugar in a small saucepan. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves. Lower heat and simmer for 15 minutes, stirring occasionally.
Letting the Raspberry Matcha Syrup Cool
Remove from heat and let cool for 10 minutes. The longer the raspberries steep, the stronger the flavor of your raspberry matcha latte will be. Strain through a fine mesh strainer into a bowl, stir in 1 tsp vanilla extract (optional), and transfer to a jar. Let cool completely before sealing. Store in the fridge for up to 2 weeks.
If you like this raspberry matcha recipe, the 👉 Strawberry Matcha Latte Recipe has a recipe for another flavor of syrup. You can keep both syrups in your fridge and mix and match depending on your mood.
How to Improve Your Raspberry Matcha Latte
This raspberry matcha latte works great on its own, but if you really want to take it to the next level there are a few tricks you can try.
Upgrade Your Matcha
Higher quality matcha gives your raspberry matcha tea a smoother taste and a brighter green color that contrasts beautifully with the pink syrup. You may want to upgrade to ceremonial matcha — it really makes a difference! To learn everything about matcha, check out our 👉 Complete Guide to Matcha by Japanese Tea Experts.
Switch Out the Milks
For a creamier raspberry matcha latte recipe, try oat milk or pistachio milk. You can also reduce sugar in your raspberry matcha recipe by using fresh raspberry puree instead of syrup. For some pistachio milk inspo, check out this recipe for a 👉 Pistachio Matcha Latte.
Looking for more creative matcha latte ideas? Explore our full collection of 👉 Matcha Latte Recipes for more inspiration.
