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If you love matcha and want to try something new, this Blackberry Matcha Latte is the perfect fruity twist. The sweetness of ripe blackberries pairs beautifully with the clean, smooth flavour of ceremonial grade matcha. You won’t find this drink in most cafés, but it’s incredibly simple to make at home — especially during blackberry season.
When picking blackberries, look for ones that are plump, dark, and pull away from the stem easily. Fresh or frozen berries both work well for this recipe.
Ice
Ceremonial Grade Matcha
200–250 ml milk of choice (dairy or plant-based)
Maple syrup or honey (optional)
Small handful of fresh or frozen blackberries
Gently mash or blend your blackberries until they release their juices.
If you prefer a smoother drink, strain the mixture to remove seeds.
Sweeten with a little maple syrup, honey, or sugar if desired.
Fill a tall glass with ice, leaving room at the top for the matcha.
Pour in 200–250 ml of your chosen milk.
Add 1.5–5 g of ceremonial matcha powder to a bowl.
Whisk with hot water at around 70°C until smooth and pourable.
With a chasen, add just enough water to form a thin mixture.
With an electric whisk or blender, use at least 50 ml of water.
The matcha should be silky and lump-free.
Pour the matcha shot over the milk and blackberry layer to create a beautiful gradient. Give it a gentle stir and enjoy a refreshing, café-quality drink at home.
