Raspberry & rose matcha latte
Vegan
Gluten-free
Quick
No-bake
Iced
Floral flavours are often overlooked in cooking, yet they're absolutely delicious, as long as you get the balance right!
And today, we're bringing you this matcha latte with incredible flavours!
Give it a try, then let us know what you think!
Ingredients
- 20 cl oat milk
- 40 g frozen raspberries
- 15 ml maple syrup
- 5 to 6 g of matcha Le Pâtissier
- 5 ml rose water
- 40 ml cold filtered water
Method
- In a blender, pour in the oat milk, raspberries and maple syrup, and blend for a few minutes.
- Sift the matcha into the pouring bowl, add the cold water and rose water, and whisk for 1 minute to get a smooth, lump-free mixture.
- In your Noka glass, add a few ice cubes, pour in the raspberry milk and the rose matcha, and pop in the glass straw!
- Stir and enjoy!
Recipe notes
We go for frozen raspberries because they have far more flavour than out-of-season ones at the greengrocer's. Frozen fruit is picked ripe, at the height of the season.
Remember to moisten the tines of your whisk before each use to soften them and stop them breaking. Afterwards, rinse the tines thoroughly under hot water to remove the matcha.
