Raspberry Cloud Matcha

If you love a pretty drink and one that actually tastes as good as it looks, this one’s for you. This Raspberry Cloud Matcha is light, creamy, naturally sweet, and that perfect soft pink-meets-green moment that feels like a café order… but made at home.

It’s slightly fruity, lightly sweet, and topped with a cloud-like raspberry cream that makes every sip feel extra special. I love this one as a mid-morning treat or an afternoon pick-me-up when coffee feels like too much.

What You’ll Need

Raspberry Cloud

• 2 handfuls fresh raspberries

• ½ oz freeze-dried raspberries (optional, but adds extra color and flavor)

• ¼ cup heavy cream

• 1–2 teaspoons maple syrup, to taste

Matcha

• 1 teaspoon vanilla matcha powder

• 3 oz hot water

• 3 oz cold water

• Ice, to fill your glass

Optional: If you don’t have vanilla matcha, add a splash of vanilla extract and 1 teaspoon maple syrup to your regular matcha.

How to Make It

1. Make the raspberry cloud.
   Add fresh raspberries, freeze-dried raspberries (if using), heavy cream, and maple syrup to a blender. Blend until smooth, creamy, and lightly fluffy.
   Tip: You don’t need to use all the cream — I like blending a little extra so it’s easy to whisk or pour later.

2. Prepare the matcha.
   Whisk the vanilla matcha powder with 3 oz hot water until smooth and fully dissolved. Add 3 oz cold water and stir.

3. Assemble.
   Fill a glass with ice. Pour in the matcha, then gently spoon or pour the raspberry cloud over the top.

4. Sip & enjoy.
   Stir before drinking or sip as-is for layered flavor.

Why You’ll Love It

• Naturally sweetened

• Light and refreshing, not overly rich

• Dairy-free friendly if you swap the cream

• Café-worthy with minimal effort

This is one of those drinks that feels fun and a little indulgent without being complicated — exactly how I like my at-home café moments.

If you make this, tag @whatrobineats so I can see your raspberry clouds!!