Green Tea Latte with Whipped Cream

Creamy green tea latte with whipped cream that’s better than Starbucks! This 5-minute matcha latte recipe creates café-quality drinks at home with simple ingredients.

This green tea latte with whipped cream transforms your kitchen into a cozy café with just five ingredients and a blender. You’ll get that perfectly creamy, cloud-like matcha foam that’s Instagram-worthy and absolutely delicious in under 10 minutes.

This dreamy green tea latte combines ceremonial-grade matcha powder with heavy cream and maple syrup to create a fluffy, whipped topping that sits beautifully over iced milk.

It’s like making your own perfect matcha cream cheese but in drink form! The result? A refreshing, café-quality beverage that’s both indulgent and surprisingly simple to master.

Why You’ll Love This Matcha Latte with Whipped Cream

Here’s why this iced green tea latte with whipped cream is about to become your new obsession:

• Café vibes without the price tag – we’re talking $2 ingredients vs. $6 drinks
• That perfect Instagram foam that actually tastes as good as it looks
• Ready in 5 minutes (plus a little arm workout from all that blending!)
• Customizable sweetness – maple syrup and sugar work together beautifully
• Works with any milk – coconut, oat, almond, whatever makes you happy

According to Bon Appétit’s guide to matcha, ceremonial-grade matcha powder creates the smoothest, most vibrant flavor without any bitter aftertaste – and trust me, it makes all the difference here.

Nutritional Peek

Per Serving	Amount
Calories	285
Protein	6g
Carbs	18g
Fat	22g
Sugar	16g

Based on 2 servings using coconut milk

Green Tea Latte with Whipped Cream Ingredients

Let’s talk about what makes this green tea frappuccino with whipped cream so special – it’s all about quality ingredients doing their thing:

Amount	Ingredient
2 cups	Heavy cream
1 tablespoon	Sugar (or to taste)
1 tablespoon	Maple syrup (or to taste)
2 tablespoons	Matcha powder, ceremonial grade preferred
As needed	Ice
4 cups	Milk of choice (I love coconut!)

Pro tip: If you’re feeling fancy, try making this alongside my rose water macarons for the ultimate afternoon treat!

Green Tea Latte with Whipped Cream Equipment

Essential:

• High-speed blender
• Large glasses
• Measuring spoons
• Large spoon for layering

Optional but helpful:

• Fine-mesh sieve (for extra-smooth matcha)
• Electric whisk (if your blender struggles)

Step-by-Step Instructions

Making this green tea latte with whipped cream is honestly therapeutic – there’s something so satisfying about watching that cream transform!

1. Create your matcha cloud: Add heavy cream, sugar, maple syrup, and matcha powder to your blender. Blend on high for 30 seconds to get everything acquainted.
2. The magic happens here: Start pulsing! This is where patience pays off. Pulse for about 5 minutes total, stopping occasionally to scrape down sides. You’re looking for those gorgeous stiff peaks that hold their shape. Don’t worry if it takes a bit longer – every blender has its own personality.
3. Build your base: Fill your glasses about 3/4 full with ice, then pour in your milk of choice. I’m obsessed with coconut milk here – it adds this subtle tropical sweetness that plays so well with matcha.
4. The grand finale: Gently spoon that fluffy matcha mixture on top. Take your time here! Use the back of your spoon to smooth and sculpt it into something beautiful. This is your moment to be an artist.
5. Serve immediately – this is one of those drinks that’s meant to be enjoyed fresh. The contrast between cold milk and that creamy matcha topping? Chef’s kiss

Pro Tips & Guidance

Here’s what I’ve learned from making countless matcha lattes with whipped cream in my own kitchen:

Temperature matters: Your cream should be cold from the fridge – it whips better and faster. According to Serious Eats’ whipped cream science, cold cream holds air better and creates more stable peaks.

Don’t over-blend: Once you see those stiff peaks, stop! Over-whipped cream can turn grainy and separate.

Matcha quality is everything: Culinary grade works, but ceremonial grade makes this drink sing. The color alone is worth the upgrade.

Sweetness balance: Start with less sugar and maple syrup – you can always add more, but you can’t take it back!

Troubleshooting Guide

Cream won’t whip? Your cream might be too warm, or your blender might not be powerful enough. Try chilling everything (even your blender bowl!) for 15 minutes, then try again.

Matcha tastes bitter? This usually means your matcha powder is older or lower quality. Try reducing the amount or investing in a better grade next time.

Foam deflating quickly? This happens when the cream is under-whipped. Those peaks should hold their shape firmly – keep going until they do!

Too sweet or not sweet enough? The beauty of homemade is customization! Adjust the maple syrup and sugar to match your taste buds.

Green Tea Latte with Whipped Cream Variations & Twists

Seasonal Green Tea Latte Variations:

• Fall vibes: Add a pinch of cinnamon and vanilla
• Summer refresher: Use coconut cream instead of heavy cream
• Holiday special: A tiny bit of peppermint extract transforms this completely
• Protein boost: Blend in a scoop of vanilla protein powder with the cream

Dietary swaps: For vegan friends, coconut cream whips beautifully (chill the can overnight first!). Check out my mile-high chocolate cake for more dairy-free inspiration.

Serving, Storage & Reheating

This iced green tea latte with whipped cream is definitely a “drink it now” situation – the magic is in that fresh, fluffy topping!

Serving: Pour over ice immediately and enjoy within 15 minutes for the best texture. The cream will naturally start to settle, which honestly looks pretty gorgeous too.

Storage: The whipped matcha cream can be refrigerated for up to 2 days, though you’ll need to give it a gentle re-whip before using.

Make-ahead tip: Prep your glasses with ice and milk, then store the whipped cream separately until you’re ready to assemble.

No-Waste Kitchen Magic

Leftover matcha cream? Dollop it on fresh berries, swirl it into overnight oats, or use it as a gorgeous topping for vanilla ice cream.

Extra milk? Save it for your morning coffee or use it in smoothies throughout the week.

Matcha powder surplus? This is your excuse to try more matcha recipes – it keeps well in the fridge and adds beautiful color to so many desserts.

Green Tea Latte with Whipped Cream FAQs

Cozy Closing

There’s something magical about creating your perfect green tea latte with whipped cream at home – it’s like giving yourself a little daily luxury that doesn’t break the bank. The ritual of whipping that cream, watching it transform into something beautiful, then savoring every sip… it’s pure self-care in a glass.

I’d love to hear how your matcha adventures turn out! Drop a comment below and let me know if you tried any of the variations, or share a photo if you’re feeling proud of your foam art skills.

Happy sipping, and don’t forget to check out those rose water macarons if you’re in the mood for more kitchen magic!