Recipes

Raspberry Beret Matcha Latte

Jan 26, 2026 Matcha
Shop Matcha

SHARE:

Bright, playful and plenty indulgent, this Raspberry Beret Latte brings together finely ground matcha and soft vanilla finished with a cloud of silky, tart raspberry cold foam and a dusting of strawberry. Built from thoughtfully prepared components, this iced latte delivers a balanced, vibrant cup that’s as beautiful as it is satisfying.

Note: The grapefruit oleo‑saccharum must be prepared at least 24 hours in advance.

Raspberry Beret Matcha Latte

Ingredients

  • 1 tsp Matcha powder 
  • 5/8 oz  / 3 ¾ tsp vanilla syrup** 
  • 100ml water
  • Raspberry cold foam***
  • Freeze dried strawberries
  • Milk of choice 

Directions

  1. Add vanilla syrup to 12oz glass.
  2. Whisk 1 tsp matcha powder with water and add to  glass.
  3. Top with ice and milk of choice, leaving room at the top for a layer of cold foam. 
  4. Gently spoon foam onto top of the latte. Crush freeze dried strawberries into a fine powder and dust on top.

**Vanilla Syrup

Ingredients

  • 500g white sugar 
  • 500g boiling water
  • 2 tbps vanilla bean paste 

Directions

Stir ingredients together until dissolved. Store in refrigerator for up to 3 weeks. 

***RASPBERRY COLD FOAM  

Ingredients

Cold Foam

  • 6 oz heavy cream 
  • 3 oz  2% milk 
  • 4 oz raspberry syrup †

†Raspberry Syrup

  • 200 g  Grapefruit  Oleo-Saccharum Syrup††
  • 400 g White Sugar
  • 400 g Frozen Raspberries
  • 250 g Water 

† † Oleo-Saccarum Syrup

  • 500 g white sugar 
  • Peels of 3-4 grapefruits 

Directions

Cold Foam

  1. Add the heavy cream, milk, and raspberry syrup to a large bowl. Whisk just until the mixture thickens into a light, mousse‑like texture. The mixture should be softly aerated and pourable, with no visible peaks. It should not resemble whipped cream.
  2. Alternatively, blend briefly with an immersion blender or shake vigorously in a tightly sealed jar until lightly thickened. Stop as soon as the mixture reaches a smooth, airy consistency to avoid over‑thickening.

Raspberry Syrup

  1. Boil white sugar, water and frozen raspberries until thickened, about ten minutes. Strain out seeds and add to Oleo-Saccharum Syrup.  

Oleo-Saccarum Syrup

  1. Add grapefruit peels to sugar and muddle/massage to release oils. Seal in airtight container and leave for 24 hours. Sugar should be dissolved and gooey in texture, almost like a paste. Scrape any remaining sugar off peels before discarding and store in the refrigerator for up to a week.  

SHOP no. 7 matcha