1. Raspberry muddle: In a small saucepan, combine the raspberries and honey over medium-low heat. Mash the recipes with a potato masher or the back of a fork. The raspberries will release water and start to break down. Simmer for 4-5 minutes and then remove from heat. The sauce will thicken as it cools. Pass the mixture through a fine-mesh sieve to remove the raspberry seeds. I like a seedy raspberry sauce so I actually keep some in mine, up to you!
2. Matcha: Measure 2 teaspoons matcha into a bowl and add 3 tablespoons of warm, but not hot!, water to the matcha. Use a matcha whisk, working in a zigzag motion to whisk and dissolve the matcha into the water.
3. Milk: If you have one, I strongly recommend frothing the oat milk on a cold setting. You can do this with a machine like the Nespresso aeroccino or just a handheld frother.
4. Assemble it: Fill a tall glass with ice. Add two tablespoons raspberry sauce, followed by the oat milk and then matcha. Pouring the milk over the back of a spoon helps preserve the pretty layers, because we need the #aestheticvibes amirite?
5. You’re done! Go kick your feet up and relax, you deserve this.

You’ll have enough raspberry sauce for 3-4 lattes, yay you! Store leftover sauce in the fridge for up to a week.