Matcha Float W/ Mochi Recipe

Sift 1 tsp matcha powder into a small bowl or matcha bowl to remove clumps.

Add 2 tbsp near-boiling water to the sifted matcha.

Whisk briskly in a zig-zag motion with a bamboo whisk (chasen) or small whisk until frothy and fully dissolved, about 15–30 seconds.

Stir in 1 tsp granulated sugar or 0.5 tsp simple syrup (adjust to taste) until dissolved. Let the matcha cool for 1–2 minutes so it is warm but not boiling-hot.

Chill a tall glass in the freezer for 5–10 minutes if you want an extra-cold presentation (optional).

Pour 1.5 cups cold milk into the chilled glass, leaving enough room at the top for the ice cream scoop (about 1–1.5 inches of headroom).

Pour the prepared matcha over the back of a spoon held just above the milk to create a layered effect, or pour directly if you prefer it mixed.

If you prefer a slightly effervescent float, gently add up to 1 oz club soda or sparkling water on top of the milk before adding ice cream. Skip if you want a creamy float.

Add Ice Cream and Mochi

Place 1 scoop of matcha ice cream carefully on top of the milk/matcha. Arrange 2 bite-sized mochi pieces against or beside the scoop so they sit partially in the liquid and partially exposed.

If using optional add-ins: drizzle 0.5 tsp vanilla syrup or honey, or drop 2 tbsp pre-cooked iced boba into the bottom of the glass before pouring the milk for a boba float.

Sprinkle 1 tsp toasted sesame seeds or kinako over the ice cream and mochi for extra aroma if using.

Garnish with a small mint sprig if desired.

Serve immediately with a long spoon and a straw. Encourage guests to stir the matcha into the milk as they drink to blend flavors and enjoy melting ice cream with chewy mochi.

If preparing ahead: do not add ice cream or mochi until just before serving to prevent them from becoming soggy or melting excessively.