What’s more refreshing than an iced matcha latte on a hot day? Duh, a Matcha Latte Granita!
And because I love miniature-sized desserts, I serve them in these tiny stemless wine glasses.
This recipe was a quick one to figure out — make a matcha latte then freeze it. If you want to sweeten the deal, top it off with a little bit of condensed milk.
A quick tip: Always sift your matcha so you don’t get clumps.
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I’m not going to lie, after you freeze the matcha latte, it’s a workout to scrape the granita. It’s a bit easier if you let it sit out for a few minutes before you start scraping away with a fork to break up the icy block.
If you want it to freeze quicker, get a bigger baking dish so the liquid isn’t more than an inch deep. (I used a smaller baking dish since I didn’t have room in my freezer for a bigger one.)
MATCHA (GREEN TEA) LATTE GRANITA
Makes 5 mini servings in 6 oz. glasses or 2 regular servings
In a small bowl, sift matcha then add water. Whisk to combine. Pour into a baking dish. Stir in milk.
Freeze matcha latte for at least 4 hours or until completely frozen through. When ready to serve, take out of freezer and let sit for about 5–15 minutes. Using a fork, scrape off the ice to get granular pieces of ice. Scoop granita into glasses and serve immediately. Drizzle with sweetened condensed milk if you want to add a little something sweet.
//Measuring cups, baking dish, wood platter, miniature stemless wine glasses, cotton placemat, pink milk bowl, matcha bowl from matcha starter kit, long handled spoon, matcha, sweetened condensed milk //