Matcha Soft Serve Latte Recipe

Sift and bloom matcha

Sift 2 tsp ceremonial-grade matcha powder into a small bowl to remove clumps.

Add 2 tablespoons of hot water (~80°C / 175°F) and 1 tsp sugar or 1 tsp simple syrup. Whisk briskly in a zig-zag motion with a small bamboo whisk (chasen) or small regular whisk until smooth, frothy and fully dissolved (about 15–30 seconds). Set aside to cool slightly.

If using store-bought soft-serve from a machine, dispense about 2 cups (a heaping large scoop or two) into a chilled mixing bowl. If using ready-made soft-serve mix that requires whipping or an ice cream maker, prepare according to package directions and slightly soften in the refrigerator so it's scoopable but still cold.

Fold 2 tablespoons sweetened condensed milk into the softened soft-serve if you want extra creaminess and sweetness. Do not overmix — you want a smooth, airy texture.

Reserve about 1/3 cup of the soft-serve to layer on top of the drink later; keep it chilled.

Add 1 cup cold milk and 1 cup ice cubes to a blender. Pour the cooled matcha mixture into the blender with the milk.

Pulse 3–4 times or blend on low for 5–8 seconds until milk is chilled and matcha is evenly incorporated. Avoid overblending — you want the milk cold but not frothy like a hot latte.

Pour the matcha milk into a tall glass, leaving room at the top for soft-serve (about 1.5 inches of headspace).

Spoon or pipe the reserved soft-serve on top of the matcha milk to create a soft, creamy cap. Smooth lightly with the back of a spoon for an even dome.

Optional: Add 2 tablespoons whipped cream on top of the soft-serve for extra indulgence.

Dust the top lightly with 1 tsp matcha powder through a small sieve for an attractive finish and an extra matcha hit.

Serve immediately with a straw and a long spoon to enjoy the soft-serve cap with the cold matcha milk beneath.