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Matcha Egg Cream

yield: 2 servings


  • 2 cups ice
  • 1/2 cup (4 fluid ounces) whole milk
  • 3 tablespoons (1.5 fluid ounces) sweetened condensed milk
  • 2 teaspoons matcha powder
  • 1 1/4 cups (10 fluid ounces) carbonated water


  • Place 2 large glasses full of ice into the freezer to get frosty.
  • In a screw-top pint jar, combine 1/2 cup whole milk, 3 tablespoons sweetened condensed milk, and 2 teaspoons matcha powder and screw on the lid securely. Vigorously shake the jar until the contents are uniformly combined. Take the glasses from the freezer and pour haf of the matcha milk into each glass. Top each glass with carbonated water. Swirl with a large spoon and enjoy immediately.