A refreshing and fruity latte made with hibiscus matcha, milk, and a touch of sweetness, perfect for warm days or as a pick-me-up any time of the year.
| Component | Mass/Vol | Role |
|---|---|---|
| Raspberries | NaN | garnish |
| Ice | NaN | ice |
| Milk of choice | 5.1oz | dairy |
| Hibiscus matcha | 1tsp | modifier |
| Water | 2.7oz | liquid |
| Mascarpone | 2tsp | fat |
| Simple syrup (or agave syrup) | 0.5oz | sweetener |
| Milk of choice | 3oz | dairy |
| Whipped cream | NaN | topping |
| Hibiscus matcha powder | NaN | garnish |
Nutrition values are approximate and may vary based on ingredients and preparation method.
Add raspberries to your glass and muddle them to release their flavor and color.
Add ice to the glass.
Whisk 1 tsp of hibiscus matcha with 80 ml of water in a separate container.
Add the hibiscus matcha mixture on top of the milk in the glass.
Froth together 2 tsp of mascarpone, 15 ml of simple syrup (or agave syrup), and 90 ml of milk in a blender until smooth and creamy.
Pour the frothed mixture on top of the hibiscus matcha mixture in the glass.
Optional: top with whipped cream and more hibiscus matcha powder.