This layered creation isn’t the simplest to bring together but it’s oh-so-worth it. Inspired by the classic Aussie treat, raspberries and coconut, bringing matcha to new, fluffy heights. If you’d rather use a shop-bought vanilla syrup than make one at home, by all means do so.
To make the vanilla syrup
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1
Combine the water, sugar and vanilla in a small saucepan and gently heat until all of the sugar has dissolved – about 5 minutes.
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2
Allow to cool and pour into a bottle or jar to use across multiple recipes. Will keep in the fridge for 2-3 weeks.
To make the raspberry puree
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3
Combine the raspberries and syrup in a small microwave-safe bowl and microwave for 1 min. Stir thoroughly until the raspberries have broken down and become a glossy puree.
To make the drink
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4
Whisk the matcha in a mixing bowl with a splash of milk until smooth and no lumps remain.
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5
Add the cream and 1-2 tbsp vanilla syrup until light and fluffy but still pourable.
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6
In a short glass tumbler, half fill with ice and add the raspberry puree.
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7
Add the coconut water and top with the matcha cream.
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8
Finish with the grated dark chocolate on top.
