How good does that look? Haha, I know, I’m so humble.
I made a few versions of these matcha ice cubes before I was happy with how it turned out. In the first couple of batches, I tried just matcha and water but I didn’t like how the matcha separated from the water as the green tea powder settled to the bottom. Then, I decided to try a layered effect using sweetened condensed milk. BUT, when I took it out of the freezer, it was a big ole mess since the condensed milk didn’t freeze since the sugar content is so high. (Here’s the mess.) On my final try, I mixed the condensed milk with matcha and water and ta da, it was a success!
The key in any matcha recipe is to sift it using a strainer since this will get rid of any clumps. For this recipe, I used a new toy I recently purchased for the sole purpose of making lattes. (Apparently, my plan is to drink all my calories here on out.) It’s a milk frother that produces a nice silky foam on both hot AND cold temperature settings.
But for this recipe, I used the milk frother not just to froth milk at the end to top off the ice cubes, but to mix all the matcha ice cube ingredients. Don’t worry if you don’t have a device like this JUST for lattes, you can use a small hand whisk, or a handheld milk frother, or even a jar with a tight lid where you can shake all the ingredients together.
I used an ice cube tray that makes 48 tiny 7/8″ cubes. I really like the size — although they are a mother to get out of the tray as you can read in the reviews — because I can just pop them in my mouth like little bursts of icy matcha latte candy and cool down immediately.
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MATCHA (GREEN TEA) LATTE ICE CUBES
Makes 48 cocktail ice cubes
Whisk together water, sifted matcha powder, and sweetened condensed milk until matcha is completely incorporated and there aren’t any clumps. Pour matcha mixture into ice cube tray and freeze.
To serve, pop out 10-12 small cubes into a glass and pour milk on top. Sip as ice cubes melts into milk.