Matcha with Double Cream and Dates

Strawberry Matcha Latte video

Ingredients Summary

Main ingredients

• 3–4 g · Matcha powder (ceremonial or latte-grade)
• 60–70 ml · Hot water (around 75–80°C)
• 7–8 · Dried dates (chopped)
• 120–150 ml · Milk (oat, almond, or dairy)
• 120 ml · Double cream (use less if you prefer it lighter)
• Ice cubes · Optional, for the iced version

• 1. Prepare the matcha · Add 3–4 g of matcha powder to a bowl and pour in 60–70 ml of hot water (75–80°C). Whisk until smooth and lightly frothy. Set aside.
• 2. Make the date cream · Chop 7–8 dried dates and blend with a little milk until smooth. Pour into a cup, add about 120 ml of double cream, and whip until thick and fluffy. (Hand-whisking works too.)
• 3. Assemble your drink · Add 3–4 ice cubes to a glass, pour in the matcha, and top with 120–150 ml of milk. Stir gently.
• 4. Add the cream · Spoon the whipped date cream on top for a naturally sweet, indulgent finish.
• 5. Cozy winter version · Skip the ice and gently warm the matcha with milk (don’t boil) before topping with the date cream.

Creamy. Naturally sweet. A little bit luxurious without trying too hard.
This is matcha having its main-character moment — earthy, vibrant, and balanced by a cloud of whipped date cream that tastes way more indulgent than it actually is.

Let’s make it.

What you’ll need

🍵 3–4 g ceremonial matcha powder (ceremonial or latte-grade)
💧 60–70 ml hot water (around 75–80°C — never boiling)
🌰 7–8 dried dates (or a generous handful)
🥛 120–150 ml milk (oat, almond, dairy — your call)
🥄 120 ml double cream (use less if you prefer it lighter)
🧊 A few ice cubes (optional)

Steps to follow

Step 1: Start with the matcha
Add 3–4 grams of matcha powder to a bowl. Pour in 60–70 ml of hot water (75–80°C) and whisk until smooth and frothy. You’re looking for a vibrant green colour and a silky, lump-free texture. Set it aside for a moment.

Step 2: Prep the date base
Chop 7–8 dried dates into small pieces and add them to a blender with a splash of milk — just enough to get things moving. Blend until smooth and caramel-like.

Step 3: Turn it into date cream
Pour the blended dates into a cup or blender jar and add about 120 ml of double cream. Using an electric hand blender, whip until thick and fluffy — think soft whipped cream, but naturally sweet.
(No blender? You can whisk by hand. It’s a mini arm workout, but totally doable.)

Step 4: Assemble the dream
Add 3–4 ice cubes to your glass (optional), pour in the whisked matcha, then top with 120–150 ml of milk. Give it a gentle stir.
Finish by spooning that date cream on top — thick, glossy, and unapologetically indulgent.

And that’s it.
Your Matcha & Dates Cream Latte — earthy matcha, mellow sweetness, zero added sugar, and serious café-at-home energy.

The cozy winter version

Skip the ice altogether.
Mix your matcha with milk and gently warm it (microwave for about a minute or heat on the stove — just don’t boil). Pour into your favourite mug and finish with a generous layer of date cream on top.

Did you enjoy our double cream matcha and dates recipe? Than why not check out the double cream and hojicha latte recipe with dates?