In this Matcha Monday, I’m making one of my favorite cozy-but-fresh drinks: a raspberry matcha latte. I mash a handful of raspberries right in the cup, sweeten it with a little pure maple syrup, then whisk up 4g of matcha with 40ml of water at 170°F (this temp is my sweet spot for keeping it smooth and not bitter). Then I pour in about 80ml of milk—I used oat milk—and layer it all over ice for that pretty pink-and-green moment. While I make it, I also chat about why I started Matcha Mondays in the first place: it’s my little weekly ritual to slow down, share recipes and tutorials, and just hang out with you. I’m genuinely grateful for how kind and supportive this community is, and this video feels like a warm holiday check-in. If you want a simple recipe that tastes like a dessert-y treat but still feels grounded and calming, this raspberry matcha latte is such an easy one to try (and customize).