Name: Cranberry Matcha Latte
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup fresh or frozen cranberries; 1 cup water; 1 cup sugar (or honey/maple syrup for a natural option); 1 cinnamon stick (optional); 1 teaspoon matcha powder; 2 ounces hot water (175°F); ½–¾ cup milk of choice; 2–3 tablespoons cranberry syrup (see recipe above); Ice cubes for iced version

matcha in a glass topped with cranberries and rosemary

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If you love the earthy flavor of matcha but want a bright, fruity twist, this Cranberry Matcha Latte is for you. Creamy, tart, and subtly sweet, it’s perfect for fall and winter mornings or as a festive afternoon pick-me-up. Using a homemade cranberry syrup gives it a smooth, concentrated flavor that pairs beautifully with the rich matcha and your favorite milk.

Whether you enjoy it hot or iced, this latte is layered with flavor, visually striking, and surprisingly easy to make at home. If you love matcha, you might also enjoy trying a lavender matcha for a floral twist, a sweet and fruity strawberry matcha, or a warming matcha chai tea packed with cozy spices. For a full tutorial on how to make the best matcha, check out my Matcha Guide. Each drink is easy to make at home and adds a little extra magic to your matcha routine.

Why You’ll Love This Cranberry Matcha Latte

Vibrant flavor: Earthy matcha meets bright, tart cranberries for a balanced taste.
Customizable sweetness: You control the sugar with homemade syrup.
Kid-friendly or adult-ready: Skip alcohol for everyone, or add a splash of your favorite liqueur for a cozy adult version.
Perfect for any season: Refreshing iced in summer, warming hot in winter.

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two matcha lattes topped with cranberries, cinnamon, and rosemary

Ingredients You’ll Need

For the Cranberry Syrup:

1 cup fresh or frozen cranberries
1 cup water
1 cup sugar (or honey/maple syrup for a natural option)
1 cinnamon stick (optional)

For the Latte:

1 teaspoon matcha powder (ceremonial or culinary grade)
2 ounces hot water (175°F, not boiling)
½–¾ cup milk of choice (I prefer whole milk)
2–3 tablespoons cranberry syrup (adjust to taste)
Ice (for iced version)
Garnish: fresh cranberries, a sprinkle of matcha, or rosemary sprig (optional)

How to Make Cranberry Syrup

Making your own cranberry syrup is simple and takes only a few minutes. This is the secret to getting that smooth, tart, and slightly sweet flavor that pairs perfectly with matcha.

cranberries, water, sugar and cinnamon stick in a pot

Combine ingredients: In a small saucepan, add cranberries, water, and sugar. Optionally, add a cinnamon stick for extra warmth.

cranberries, water, sugar, and cinnamon simmering in a pot

Simmer: Bring to a gentle simmer over medium heat. Let the cranberries cook until they burst and the liquid thickens slightly (about 8–10 minutes).

cranberry syrup being strained into a jar

Strain: Pour the mixture through a fine mesh sieve, pressing on the cranberries to extract as much syrup as possible.

Finish: Let cool completely. Store in a jar in the refrigerator for up to a week.

Tip: The syrup can be doubled or tripled to have on hand for multiple lattes, cocktails, or even drizzling over pancakes or yogurt.

How to Make the Cranberry Matcha Latte

Iced Latte Version

Whisk matcha: Sift 1 teaspoon of matcha into a bowl. Add 2 ounces of hot water (175°F) and whisk until frothy and smooth. Let it cool slightly.

Mix milk + syrup: In a glass, combine ½–¾ cup cold milk with 2–3 tablespoons cranberry syrup. Add ice. I like using pebble ice to create a pretty layered look!

Layer: Slowly pour matcha over the milk mixture for a pretty two-tone effect.

Serve: Garnish as desired. Stir gently before drinking.

Hot Latte Version

Whisk matcha: Sift 1 teaspoon of matcha into a bowl. Add 2 ounces of hot water (175°F) and whisk until frothy and smooth.
Warm milk: In a small saucepan, combine ½–¾ cup milk with 2–3 tablespoons cranberry syrup. Heat gently until steaming, but not boiling.
Combine: Pour the hot matcha into the cranberry milk. Stir gently.
Serve: Garnish with a few fresh cranberries, a sprinkle of matcha powder, or a small rosemary sprig for a festive touch.

Tips for the Perfect Latte

Use quality matcha: I only use ceremonial grade matcha. I prefer the Pique brand, since it is tested for mold.
Adjust sweetness: Cranberry syrup is naturally tart, so add more or less sugar to your taste.
Milk options: Oat or almond milk works beautifully for dairy-free lattes and adds natural sweetness.
Make it frothy: Use a milk frother for a café-style latte with a creamy foam on top.
Layering: For iced drinks, I pour the matcha slowly over the back of a spoon to create clean layers of milk and matcha.

Flavor Variations

Holiday Latte: Add a pinch of cinnamon or nutmeg to the matcha for festive warmth.
Coconut Twist: Use coconut milk for a tropical, creamy flavor that pairs nicely with cranberries.
Vanilla Matcha Latte: Stir ½ teaspoon vanilla extract into the milk with the syrup for a subtle sweet aroma.

Serving Suggestions

Serve in clear mugs or glasses to highlight the beautiful cranberry and matcha layers.
Top with whipped cream and a drizzle of cranberry syrup for a festive presentation.
Pair with scones, muffins, or holiday cookies for a cozy snack.

FAQs

Yes! It stores in the refrigerator for up to 1 week

I used frozen cranberries for this recipe and it works perfectly for the syrup.

Swap matcha for roasted green tea powder or use a caffeine-free herbal tea.

Use almond, oat, or soy milk instead of dairy milk. It froths beautifully and pairs well with the tart cranberry.

What makes this latte special?

The tartness of cranberries balances the earthy, slightly bitter flavor of matcha. Layering the matcha over milk mixed with cranberry syrup gives a visually striking drink that’s also incredibly flavorful. Hot or iced, it’s an elevated alternative to standard coffee drinks, perfect for cozy mornings, holiday gatherings, or an afternoon treat.

Printable Cranberry Matcha Latte Recipe

Cranberry Matcha Latte

Yield: 2 drinks

Prep Time: 10 minutes

Syrup Cook Time: 10 minutes

Total Time: 20 minutes

This cranberry matcha latte is a cozy, festive drink that pairs earthy matcha with tart cranberry and warm spices. Easy to make at home, it’s perfect served hot or iced for a seasonal treat.

Ingredients

Cranberry Syrup

1 cup fresh or frozen cranberries
1 cup water
1 cup sugar (or honey/maple syrup for a natural option)
1 cinnamon stick (optional)

Cranberry Matcha Latte

1 teaspoon matcha powder
2 ounces hot water (175°F)
½–¾ cup milk of choice
2–3 tablespoons cranberry syrup (see recipe above)
Ice cubes for iced version

Instructions

Make cranberry syrup (see instructions below) and let cool.
Whisk matcha with hot water until smooth and frothy.
Mix cranberry syrup with milk. Heat for hot latte or keep cold for iced version.
For iced, add ice to a glass and pour milk + syrup mixture over. Slowly layer matcha on top.
Garnish and serve immediately.

Cranberry Syrup:

Combine all ingredients in a saucepan.
Simmer 10–12 minutes until cranberries burst and syrup thickens slightly.
Strain into a jar, discard solids, and let cool. Store in the fridge up to 2 weeks.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 618Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 93mgCarbohydrates: 151gFiber: 5gSugar: 129gProtein: 5g