how to make a raspberry birthday cake matcha latte

Birthday Cake Matcha, but make it extra: whisked PerfectTed Birthday Cake Matcha Powder, milk and a billowing raspberry cream, finished with pink sprinkles and a touch of edible glitter. Sometimes more really is more. Ready to try it? Here's how:

ingredients (serves 1)

• 1 tsp PerfectTed Birthday Cake Matcha Powder
• 200ml milk of choice
• ice
• 80ml double cream
• 30ml raspberry syrup
• pink food colouring
• pink sprinkles
• pink edible glitter (optional)

method

1. Build the Base: fill a glass with ice, add 1 tsp of PerfectTed Birthday Cake Matcha Powder and 200ml of milk of choice, then whisk or shake until smooth. For extra birthday magic, stir a pinch of pink edible glitter into the milk before mixing.
2. Make the Raspberry Cream: whip 80ml of double cream until thick and fluffy, then gently mix in 30ml of raspberry syrup and a tiny drop of pink food colouring.
3. Top and Enjoy: spoon the raspberry cream over the matcha, then finish with pink sprinkles (there is no such thing as too many sprinkles). Your Raspberry Birthday Cake Matcha Latte is ready to enjoy!

tips for the best raspberry birthday cake matcha latte

• Whisking matters: use a bamboo whisk or a handheld frother to get your matcha smooth and clump free.
• Colour gradually: add pink food colouring one drop at a time. It's easy to add more, impossible to take away.
• Milk swap: oat or whole milk both work well if you want a creamier finish.
• Serve immediately: the raspberry cream is best whipped and served straight away, before it has time to loosen.
• Glitter is optional but recommended: a pinch of edible glitter in the milk makes this feel extra celebratory.

Remember to tag @perfecttedenergy in your recipes if you're posting them on Instagram or TikTok! We love to see your matcha moments!