Mash 70g of raspberries with 1 teaspoon of honey, then strain out the seeds if desired.
Spoon the raspberry puree into a tall glass.
Fill the glass with ice and pour in 150ml of cold oat milk.
Sift and whisk 2g of matcha with 30ml of water at 75 degrees Celsius for 15 seconds.
Pour the matcha over the milk to create three layers.
Frozen raspberries work and break down faster when mashed at room temperature.Almanac note
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