Want to make a matcha latte granita? Make a matcha green tea latte and freeze it! This is next level matcha goodness.
Matcha Green Tea Latte Granita
What’s more refreshing than an iced matcha latte on a hot day? Duh, a matcha latte granita!
A granita is an Italian frozen treat that’s basically a poor man’s shaved ice in that it’s coarser and crunchier.
I can chug down an iced matcha latte in less than five seconds but with this granita version, it takes slightly longer….maybe a couple of minutes?
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What I Used to Make This Matcha Latte Granita
Get it in the $15 – $30 price range. The brighter the green, the better quality the matcha.
- Small baking dish
- Measuring cups
- Small bowl with tall sides to
- Whisk and a fork
- Mini stemless wine glasses (similar).
How to Make Matcha Latte Granita
This recipe is a quick one to figure out — make a matcha latte then freeze it. I sweetened the deal by topping it off with a little bit of condensed milk.
I’m not going to lie, after you freeze the matcha latte, it’s a bit of a workout to scrape the granita. Get ready to roll up your sleeves for this one.
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. Still, it’ll be work.
RELATED: Iced Matcha Latte That Tastes Better Than Starbucks
To freeze the granita quicker and to make the scraping of the granita easier, 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.)
I didn’t add any sweeteners to the matcha latte itself since I was topping it with condensed milk. If you’re not going with the condensed milk, mix in a tablespoon of honey or sugar into the matcha latte before freezing.
RELATED: Matcha Latte Ice Cubes
Matcha Latte Granita Tips
- Sift matcha to make the matcha latte smooth and without clumps.
- If you don’t have a matcha whisk, use a regular whisk or a spoon to stir.
- The thinner the frozen matcha latte is in the baking dish, the easier it is to break apart the granita.
Matcha (Green Tea) Latte Granita
- 1.5 cups milk
- 1/2 cup water
- 2 teaspoons matcha
- 5 teaspoons sweetened condensed milk
- In a small bowl, sift matcha then add water. Whisk to combine until clumps are gone.
- Pour into a baking dish. Stir in milk.
- Freeze matcha latte for 4 hours or until almost frozen through.
- When ready to serve, take out of freezer and let sit for about 10 minutes. Using a fork, scrape off the ice to get granular pieces of ice.
- Scoop granita into glasses and drizzle with sweetened condensed milk. Serve immediately.
4 thoughts on “Matcha (Green Tea) Latte Granita”
I like your recipe. It makes a much more interesting icy tea drink when done this way. I shortened my steps because of my messiness by mixing in a 2-4 cup measuring cup the ‘Matcha latte’ (water and tea), I stirred as you said to get out all lumps. Then followed with the milk because it was easier to stir together pour the mixture into a flat glass baking dish. I slop when I try to stir in milk in the flat baking dish. But I loved the fun of serving icy slush in a glass with a long slim drink spoon. I leave out a small pitcher of sweetened condensed milk for people who want it sweeter. Thanks for your recipe!
Hello Jee thank you so much for so many interesting recipes!
“Freeze until completely frozen through” is not how Italian granita is made, which I hope is good news as the end result you can get by just fine tuning this step is a very easy to scoop slosh with a silky, snow-like texture.
The only thing you need to do to get a fluffy granita is to very frequently stir your mixture during the whole freezing time (especially around the edges of your pan) so that the ice crystals you get are both minuscule and lubricated.
Hope you might give this traditional method a try and enjoy it in warmer, happier times.
Cheers from Italy by a long time follower.
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