Raspberry Coco Whip Matcha Latte

Prepare the raspberries:

If using frozen raspberries, microwave them for about 30-45 seconds until softened.

Add the maple syrup to the warmed raspberries and mash everything together with a fork until you get a smooth, jam-like consistency.

Whisk the matcha:

In a separate bowl or a cup, combine 1 tsp of matcha with 2 oz of hot water (about 165°F).

Whisk vigorously using a bamboo whisk or a frother until the matcha is fully dissolved and frothy.

Assemble the drink:

In a glass, add the warmed and mashed raspberry mixture as the first layer.

Pour in your milk of choice (almond milk, cashew milk, oat milk, or regular milk) on top of the raspberries.

Slowly pour the whisked matcha over the milk to create distinct layers.

Add a generous scoop of coco whip on top of the drink. A good quality coconut whip will make it extra creamy with a hint of coconut flavor.

Stir the layers together or sip as is, savoring the mix of fruity raspberries, earthy matcha, and creamy coconut whip.