When I was growing up in Morocco, my mother’s mint tea was the center of every family gathering—the sound of the kettle, the aroma of fresh mint, the way she poured the tea high above the glass to create a perfect froth. Living in the States now, I find myself craving drinks that bring that same sense of ritual and beauty. My friend Edward, who’s American, loves matcha lattes for their calm energy and earthy flavor. So one afternoon, I thought—why not blend my love for vibrant fruit with the grace of Japanese tea? That’s how this Blackberry Matcha Latte was born—a stunning layered drink that tastes as good as it looks.
Why You’ll Love This Blackberry Matcha Latte
Trust me on this—it’s not just pretty. This recipe layers sweet blackberry syrup with creamy milk and whipped matcha, creating a drink that’s both refreshing and grounding. You’ll love how the tart berries balance the earthy green tea, while the colors swirl into a dreamy gradient that’s almost too beautiful to drink. It’s quick to make, perfect for a quiet afternoon, and endlessly customizable with your favorite milk or natural sweetener. Plus, it’s caffeine lifting without being overwhelming a perfect mid-day pick-me-up that feels like self-care in a glass.
Blackberry Matcha Latte
Equipment
- Small saucepan
- Fine mesh strainer
- Whisk or matcha frother
- Measuring cups and spoons
- Tall glass
- Spoon for layering
- Ice cubes
Ingredients
- Ingredients
- ½ cup blackberries fresh or frozen
- 1 tbsp sugar or honey
- ¼ cup water
- 1 tsp matcha powder
- ¼ cup hot water not boiling
- 1 cup milk dairy or non-dairy
- Ice cubes
Instructions
- In a small saucepan, simmer blackberries, sugar, and water for 5 minutes until syrupy.
- Strain through a fine mesh sieve and let cool.
- In a bowl, whisk matcha powder with hot water until frothy and smooth.
- Fill two glasses halfway with ice.
- Pour the cooled blackberry syrup into the bottom of each glass.
- Slowly add milk over the back of a spoon to keep the layers separate.
- Gently pour the whisked matcha on top to form the final layer.
- Serve immediately and stir before sipping to enjoy the full flavor blend.
Notes
- Use ceremonial-grade matcha for the smoothest flavor.
- Chill the glasses for 5 minutes before serving for a crisp presentation.
- If you prefer less sweetness, skip the sugar and use honey or agave.
- The blackberry syrup keeps in the fridge for up to 3 days.
- For a creamier version, use oat or coconut milk.
Nutrition
Conclusion
This recipe captures the artistry of Moroccan hospitality and the serenity of matcha’s Japanese tradition in one glass. If you loved this, try my Orange Matcha Latte or this Strawberry Matcha Latte next!