his refreshing Rose Matcha Iced Latte will brighten your day. It is beautiful, delicious, and perfect for your wellness routine.
A beautiful NYC spot inspired this recipe. Remi Flower and Coffee combines a flower boutique with a specialty coffee shop. Their signature rose latte completely stole my heart. I immediately wanted to create a healthy twist at home.
Matcha packs a ton of antioxidants and clean energy. It quickly recharges your body. Meanwhile, the delicate aroma of rose water adds an instant touch of elegance to your morning.
Why You’ll Love This Recipe
- Stunning Layers: The pastel pink milk and vibrant green matcha create a beautiful contrast.
- Wholesome Ingredients: This recipe uses natural honey and freeze-dried fruit instead of artificial syrups.
- Calming Energy: Matcha provides focused energy while pure rose water soothes your mind.
Key Ingredients & Substitutions
Ingredients:
- 3/4 cup (6 oz / 180ml) Oat milk (warm slightly)
- 1 1/2 teaspoons Raspberry powder (from crushed freeze-dried raspberries)
- 1 tablespoon Honey (or maple syrup)
- 1 to 2 drops Pure culinary rose water
- 6 tablespoons (3 oz / 90ml) Water (warmed to 175°F / 80°C)
- 1 1/2 teaspoons Premium ceremonial-grade matcha powder
- 1 teaspoon Edible dried rose petals (for garnish)
- 1 cup Ice cubes
Pure Rose Water for Culinary Use
I love using rose water in my kitchen. It adds a sophisticated, floral note to French macarons, pastry creams, and refreshing summer cocktails.
Authentic culinary rose water is highly concentrated. You only need one or two drops to get a gorgeous fragrance. If you love romantic flavor profiles, you must try this ingredient.
Natural Pink Color: The Power of Raspberry Powder
Many cafés use artificial hibiscus syrups to get a pink color. This recipe uses a healthy alternative instead: freeze-dried raspberry powder.
Freeze-dried berries are a fantastic staple for baking and healthy snacking. You can buy pre-made raspberry powder, but it can be pricey. It also absorbs moisture and clumps quickly after you open the bag.
Chef’s Tip: Make your own fresh powder right before brewing! Put a handful of freeze-dried raspberries into a small bag. Crush them into a fine powder with a rolling pin. Finally, pass the powder through a fine-mesh strainer to remove the seeds.
The Best Milk for an Iced Matcha Latte
You can use absolutely any milk or plant-based alternative you prefer for this recipe, but my personal go-to is Oatly Barista Edition. It has a wonderfully thick, creamy texture that mimics the mouthfeel of whole milk perfectly, allowing it to support the beautiful layers of this iced beverage without watering down the flavor.
Cooking & Styling Tips for the Perfect Layered Latte
- Temperature Matters: Make sure your oat milk is just warm enough to dissolve the raspberry powder and honey easily, but not boiling hot. Let it cool for a minute before pouring it over the ice so it doesn’t melt your ice cubes too quickly.
- Mastering the Layers: The secret to distinct, crisp layers is density and pouring slowly. Because the pink milk layer contains honey, it is heavier than the pure matcha-and-water layer, allowing the green matcha to float beautifully on top. Always pour the green tea slowly directly over a top ice cube to break its fall.
- Choosing Your Matcha: For the most striking visual contrast, choose a vibrant green ceremonial-grade matcha. It pairs beautifully with the tartness of the raspberry and the sweet, floral notes of the rose.
Rose Matcha Iced Latte
Ingredients
Pink Raspberry Milk Base
- 3/4 cup Oat milk (warmed slightly) 6 oz
- 1 1/2 tsp Raspberry powder from crushed freeze-dried raspberries
- 1 tbsp Honey or maple syrup
- 1 to 2 drops Pure culinary rose water
Matcha Layer & Garnish
- 1 1/2 tsp Premium ceremonial-grade matcha powder
- 6 tbsp Water (warmed to 175°F / 80°C) 3 oz
- 1 cup Ice cubes
- 1 tsp Edible dried rose petals for garnish
Instructions
- Whisk the raspberry base: In a small bowl or measuring cup, add the warm oat milk and raspberry powder. Whisk thoroughly until smooth and vibrant pink.
- Sweeten and flavor: Stir the honey and 1–2 drops of culinary rose water into the pink milk until the honey fully dissolves. Set it aside to cool slightly.
- Whisk the matcha: Sift the matcha powder into a separate small bowl to remove any lumps. Add the warm water and whisk vigorously in a 'W' motion using a bamboo whisk or a hand frother until smooth and frothy.
- Prepare the glass: Fill a tall serving glass generously with ice cubes.
- Pour the milk: Pour the sweet pink raspberry milk over the ice first, filling the glass about two-thirds full.
- Create the layers: Slowly and gently pour the whisked matcha directly over the top ice cubes. Pouring onto the ice slows the liquid down and creates a beautiful, sharp layer.
- Garnish and serve: Sprinkle the edible dried rose petals on top. Serve with a straw, stir just before drinking, and enjoy!
Notes
- Achieving Crisp Layers: The secret to distinct layers is density. The pink milk is sweetened with honey, making it heavier than the pure matcha and water. Always pour the lighter matcha layer very slowly over a top ice cube to break its fall.
- Temperature Tip: Warm the oat milk just enough to dissolve the ingredients, but do not boil it. Let it cool slightly before assembling so it doesn’t melt your ice immediately.
- Raspberry Powder Tip: If you cannot find pre-made powder, place freeze-dried raspberries in a small bag, crush them with a rolling pin, and pass them through a fine-mesh strainer to remove the seeds.
