1. Muddle the raspberries

1. Add a few fresh raspberries to your glass.
2. Use a muddler or spoon to gently mash them—this releases their juices and adds a pop of flavor.

2. Add ice and milk

1. Fill the glass with ice.
2. Pour in 150 ml / 5 oz of your chosen milk.

I love using oat milk for a hint of natural sweetness, but almond and dairy milk work just as well.

3. Prepare the hibiscus matcha

1. In a separate bowl or matcha whisking bowl, combine 1 tsp hibiscus matcha with 80 ml water.
2. Whisk until smooth and frothy.

Tip: Use a bamboo matcha whisk or small electric frother for the best texture.

4. Layer the drink

Gently pour the prepared red matcha over the milk in your glass. You’ll see a beautiful layered effect.

5. Make the mascarpone foam

1. In a small cup or frother, combine:
   • 2 tsp mascarpone
   • 15 ml / 0.5 oz simple syrup (or agave)
   • 90 ml / 3 oz milk
2. Froth the mixture until light and creamy (about 1-2 minutes).

6. Top and serve

1. Spoon the mascarpone foam over your latte.
2. Optionally, add whipped cream and a light dusting of hibiscus matcha powder for an extra-pretty finish.