Iced Raspberry Matcha

This recipe combines umami-rich matcha powder with a homemade raspberry syrup to create a colorful layered drink. The recipe makes about 1 cup (8 fl. oz./250 ml) raspberry syrup, enough for about 6 drinks. Any leftover raspberry syrup can be strained into an airtight container and stored in the refrigerator for up to 4 weeks. Try it shaken in a cocktail, blended into smoothies or use it as a base for lemonade or limeade.

Ingredients:

For the raspberry syrup:

  • 12 oz. (375 g) frozen raspberries
  • 1/2 cup (4 fl. oz./125 ml) water
  • 3/4 cups (6 oz./185 g) sugar
  • 1 tsp. salt, or more to taste
  • 1 tsp. vanilla bean paste


For the matcha:

  • 2 tsp. ceremonial-grade matcha powder, plus more as desired
  • 2 oz. (60 ml) hot water


For the raspberry milk:

  • 4 oz. (125 ml) milk of choice
  • 2 Tbs. raspberry syrup, or as desired


For the cold foam:

  • 2 tsp. raspberry syrup
  • 2 oz. (60 ml) heavy cream

  • Fresh raspberries for garnish

Directions:

To make the raspberry syrup, in a saucepan over medium-high heat, combine the raspberries, water, sugar and salt. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Add the vanilla and cook for 2 minutes more. Remove from the heat and let cool for 10 minutes.

Carefully strain into a heat-resistant bowl and let cool to room temperature, about 20 minutes. If desired, transfer to a blender and blend on medium speed until smooth, about 20 seconds. Set aside.

To make the matcha, whisk together the matcha and water in a small bowl until foamy. Set aside.

To make the raspberry milk, in another small bowl, whisk together the milk and raspberry syrup.

To make the cold foam, combine the raspberry syrup and heavy cream in a small bowl. Using a hand frother, froth until the mixture starts to thicken, or until the desired consistency is reached.

Fill a 16 oz. (500 ml) glass halfway with ice. Add the raspberry milk, followed by the matcha. Top with the raspberry cold foam, garnish with raspberries and serve. Makes 1 drink.

Williams Sonoma Test Kitchen