Iced Raspberry Matcha

INGREDIENTS:

For the raspberry syrup:

• 375 g frozen raspberries
• 1/2 cup (125 ml) water
• 3/4 cups (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
• 60 ml hot water

For the raspberry milk:

• 125 ml milk of choice
• 2 Tbs. raspberry syrup, or as desired

For the cold foam:

• 2 tsp. raspberry syrup
• 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 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.