blackberry matcha latte

Directions

Make the Blackberry Syrup

1. Add blackberries, cane sugar, water, and lemon juice to a small saucepan over medium heat.Cook for 8–10 minutes, stirring and mashing the berries with the back of a spoon, until the mixture thickens slightly and coats the spoon.

   

2. Pour through a fine-mesh strainer into a jar, pressing the solids firmly to extract all the juice. Discard the seeds and pulp.

3. Let the syrup cool to room temperature, then refrigerate. It keeps for up to 2 weeks.

Whisk the Matcha

1. Sift 1 tsp of matcha powder into a small bowl or glass using a fine-mesh sieve. Heat water to 75–80°C (167–176°F). If you don't have a thermometer, bring water to a boil and let it sit for 2–3 minutes.

   

2. Pour the hot water over the sifted matcha and whisk in a brisk W or M motion for 20–30 seconds until fully dissolved and lightly frothy. Set aside.

Making the Latte

1. Pour the hot water over the sifted matcha and whisk in a brisk W or M motion for 20–30 seconds until fully dissolved and lightly frothy. Set aside.

   

2. Add 2 tsp of blackberry syrup to the bottom of a tall glass.Fill the glass with ice, then pour in the chilled milk slowly this creates the visual layering.

Serving

1. Serve immediately. Stir before drinking or leave layered for presentation.