July 7, 2026 | by EASTON GILOWSKI
There's something about a layered iced drink that makes an ordinary afternoon feel a little more intentional. This one starts with a jammy raspberry purée, builds up with cold almond milk, and finishes with a frothy pour of ceremonial-grade matcha, so every sip moves through a different note.
It's also doing more than looking beautiful in the glass. Matcha brings steady, clean-burning energy without the coffee crash, and a spoonful of Eversio's 3 Mushroom Blend (Turkey Tail, Cordyceps, and Lion's Mane) stirs into the raspberry base, adding gut, energy, and focus support to a drink that already tastes like a treat.
INGREDIENTS
Raspberry Purée:
- ⅓ cup fresh raspberries
- 2-3 Tbsp pure maple syrup
- Pinch of sea salt
- 1 tsp 3 Mushroom Blend
Matcha Latte:
- 1 tsp ceremonial-grade matcha
- 2 Tbsp (30 g) hot water (175°F/80°C)
- ¼ cup (60 g) filtered water, room temperature or cold
- ¾ cup (180 g) unsweetened almond milk
- Ice
- Additional honey or maple syrup, to taste
DIRECTIONS
Cook the raspberry purée: Add the raspberries, maple syrup, sea salt, and mushroom blend to a small saucepan over medium-low heat. Cook for 3-5 minutes, stirring occasionally, until the berries soften and turn jammy.
Cool slightly: Remove from the heat and let the purée cool for a few minutes.
Layer the glass: Spoon half of the purée into the bottom of a tall glass. Fill with ice, then pour over the remaining purée and add the almond milk.
Whisk the matcha: Sift the matcha into a small bowl. Add the hot water and whisk until smooth and frothy, then stir in the remaining ¼ cup of filtered water.
Pour and layer: Slowly pour the matcha over the milk to create the layered effect.
Serve: Stir everything together before sipping, and enjoy.
