Ingredients
Directions
- 1
Blend fresh and freeze dried raspberries, then strain the seeds out, leaving a smooth pink sauce.
- 2
Whisk heavy cream and maple syrup in a glass until it just starts to thicken- don’t mix it too much because it will continue to thicken once the raspberry sauce is added & mixed.
- 3
Add raspberry sauce and mix until it reaches a thick pourable consistency.
- 4
Fill a glass with ice.
- 5
Prepare matcha mixture by whisking together 1 tsp matcha with 3 oz hot water, then stir in 3 oz cold water and pour over ice.
- 6
Pour raspberry cloud foam on top and serve!
