Creamy Poppy Seed Matcha Recipe

Poppy Seed Matcha step by step

Ingredients Summary

Main ingredients

• 2–4 g · Matcha
• 50–70 ml · Hot water
• 200 ml · Cold milk
• 8 g · Poppy seeds
• 60 g · Double cream
• 15 ml · Maple syrup / Honey

Pro tip

• Ice cubes · Add the ice before spooning the cream on top so it doesn’t sink.

• 1. Sift the matcha · Pass 1 tsp through a fine strainer.
• 2. Add water · Whisk with 50–70 ml hot water (~80 °C) until frothy.
• 3. Make the cream · Stir in maple syrup or honey with 60 g double cream and poppy seeds.
• 4. Mix the ingredients · Blend the poppy-seed cream with a milk frother or Nutribullet.
• 5. Milk on ice · Fill a glass with ice and 200 ml cold milk.
• 6. Pour matcha · Slowly over the milk for a layered look.
• 7. Top with cream · Spoon the poppy-seed whipped cream on top.
• 8. Sip & eat · Enjoy straight, or take a spoonful of cream followed by a matcha sip.

Prepare the following:

🍵 4 grams of ceremonial grade matcha powder

💧 50–70 ml hot water (around 80°C)

🥛 200 ml cold milk

🌼 8 grams poppy seeds (or 1 big teaspoon)

🥄 15 ml maple syrup or honey

🍶 60 ml double cream
(Important: not whipping cream — too runny. Not single cream — too thin. Double cream is the sweet spot.)

🧊 Ice cubes

Pro tip: Add ice before the cream layer — it keeps the cream from sinking to the bottom.

Steps to follow

Step 1: Whisk the matcha

Add 2–4 grams of matcha to your bowl and pour in 50–70 ml of hot water (80°C).
Now whisk — properly.

Give it 90–120 seconds of real whisking so it turns smooth, silky, and full-bodied.
(It changes everything, trust me.)

Step 2: Make the poppy seed cream

In a bowl, mix together:

• 60 ml double cream

• 8 grams poppy seeds

• 10–15 ml maple syrup or honey (adjust based on your sweetness preference)

Use a milk frother, NutriBullet, or any small blender to whip it until thick, creamy, and speckled with tiny poppy seeds.
It should feel like a dessert topping — not liquid.

Step 3: Assemble the drink

In your glass:

1. Add a handful of ice cubes.

2. Pour in 200 ml cold milk.

3. Whisk your matcha one more time for an extra creamy finish, then pour it on top.

4. Gently spoon your poppy seed cream over the surface as the final layer.

Enjoy!

Scoop some of that poppy seed cream with a spoon and sip the matcha in between bites — it tastes so much better than mixing everything together.
If you stir it all at once, the flavours get lost, so go slow and enjoy each creamy-green spoonful.

Fancy something different? Why not check our matcha plums recipe.

Want to see more? Check out our matcha and hojicha recipe videos.