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Matcha Latte Panna Cotta | Creamy Japanese Matcha Dessert

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Matcha Latte Panna Cotta | Creamy Japanese Matcha Dessert

Silky, creamy panna cotta infused with Japanese matcha, topped with a delicate layer of whipped cream, dusted with matcha for the ultimate matcha latte dessert.

There is something about a matcha latte that feels like a little ritual. The earthy green tea, the creamy milk, the gentle sweetness — all of it somehow tastes even better when you turn it into dessert.

Enter: matcha latte panna cotta.

This panna cotta is ridiculously silky, lightly sweet and beautifully creamy, with the unmistakable flavour of matcha running through every spoonful. I’ve made it using matcha from HAIYATEA, whose collection features Japanese matcha sourced from renowned tea producers across Kyoto and Uji. Think of it as your favourite matcha latte, except you get to eat it with a spoon. And honestly? I am very much okay with that. I must admit, this is not the first matcha dessert I’ve attempted, my marble matcha strawberry cookie is such a stunning recipe.

matcha-latte-panna-cotta

Why You’ll Love This Matcha Panna Cotta

Panna cotta is one of those desserts that looks fancy but is secretly incredibly easy to make.There is no oven. No complicated pastry. No water bath. Just a handful of ingredients, a little patience while it sets, and you have the dreamiest dessert sitting in your fridge. The matcha latte panna cotta has three things going for it, is creamy without being heavy, the matcha gives it a gorgeous earthy, slightly bitter flavour that balances the sweetness and it can be made ahead, making it perfect for dinner parties and entertaining. The key is using a good matcha. HAIYATEA’s Japanese matcha collection includes both ceremonial-grade and latte-friendly options, with matcha from producers including Marukyu Koyamaen, Horii Shichimeien and Yamamasa Koyamaen. 

I would suggest using a matcha with enough character to hold its own against cream and milk. A matcha latte is all about balance: you want the beautiful green tea flavour to come through without turning the dessert aggressively bitter. Because we’re making a dessert rather than drinking the matcha straight. I used the Ooika Premium beverage grade matcha for this recipe which is a ceremonial matcha from Kagoshima – it is an ideal choice for lattes and sweetened (milk or alternative milk) based beverages which is what we need for the flavour profile I want.

What Does Matcha Panna Cotta Taste Like?

Imagine a creamy vanilla panna cotta meeting a Japanese matcha latte. The texture is soft, silky and delicate, while the matcha adds earthy, umami-rich notes and just enough bitterness to keep the dessert from becoming overly sweet. The milk and cream soften the intensity of the tea, while the little matcha layer on top brings that familiar matcha latte flavour right back into focus. It is subtle. It is elegant. It is also dangerously easy to eat three of.

What ingredients are needed to make Matcha Panna Cotta?

For the panna cotta we need the best quality matcha you can get your hands on, I have used Ooika Premium beverage grade matcha for this recipe which is a ceremonial matcha from HAIYATEA, We will also need milk, heavy cream/whipping cream, sugar, vanilla, salt and gelatin powder. If you are using gelatin leaves, 1 leaf is approximately 2g which is the most commonly found gold standard which is equal to 1/2 tsp, and 1 tbsp = 3 tsp hence you will need around 6 sheets of gelatin, dissolved in the hot milk mixture. I have served the panna cotta with whipped cream that is lightly sweetened with sugar and a dusting of matcha powder. 

What equipment is needed to make Matcha Panna Cotta?

The beauty about this recipe is that you do not need anything fancy to prepare it. The mixture is made over the stove in a sauce pot with a whisk. I like to strain the matcha powder to ensure there are no lumps. Also it is pretty to set them in glasses or bowls.

Frequently Asked Questions:

Can I Make Matcha Panna Cotta Ahead Of Time?

Absolutely. In fact, matcha panna cotta is a brilliant make-ahead dessert. Prepare the panna cotta the day before and keep it covered in the refrigerator. Make the whipped cream topping shortly before serving. This makes the recipe particularly lovely for dinner parties because dessert is essentially done before your guests arrive. All you need to do is finish, serve and accept compliments.

Can I use any matcha for panna cotta?

Yes, but choose a good-quality matcha with a flavour profile you enjoy. Since the matcha is a central flavour in this dessert, quality makes a noticeable difference.

Can I use non-dairy milk?

Yes. Oat or cashew milk would be my first choice because its natural creaminess pairs beautifully with matcha. Keep in mind that changing the dairy can slightly alter the final texture and richness. Make sure the non dairy milk you use is barista style to ensure when you simmer the ingredient it doesn’t curdle. 

Why is my matcha panna cotta bitter?

The matcha may be too strong, the mixture may have been overheated, or the matcha itself may naturally have a more bitter profile. Start with the amount in the recipe, taste as its mixed through and adjust gradually to your liking.

How long does panna cotta last in the fridge?

For the best texture and flavour, I recommend eating it within 2–3 days. Keep it covered and refrigerated.

Tips For The Best Matcha Latte Panna Cotta

  • Don’t boil the cream – Heating the cream too aggressively can affect both the texture and flavour. Keep everything gentle and warm.
  • Sift your matcha – This is probably the most important matcha-specific tip. Sifting prevents clumps and gives you a smoother panna cotta.
  • Don’t overdo the matcha – It can be tempting to add extra matcha because you want that beautiful green colour, but more isn’t always better. Too much matcha can make the panna cotta bitter and overpower the creamy base.
  • Give it enough time to set – Four hours is the minimum I’d recommend. Overnight is even better.
  • Keep the matcha fresh – Like other teas, matcha is sensitive to freshness. HAIYATEA recommends storing opened matcha airtight in the refrigerator and notes that fresher matcha is preferable. 

Looking for more recipes using matcha? Or you want to make more panda cotta recipes?

Now that we have covered how to make this matcha latte panna cotta recipe, you can have a look at the video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking. Happy eating!

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Matcha Latte Panna Cotta | Creamy Japanese Matcha Dessert

Silky, creamy panna cotta infused with Japanese matcha, topped with a delicate layer of whipped cream, dusted with matcha for the ultimate matcha latte dessert.
Course Breakfast, Brunch, Dessert, High Tea, Sweet tooth, tea time
Cuisine Italian, Japanese
Keyword Cold Dessert, Dessert, Easy recipes, Matcha, Matcha latte, Matcha powder, Milk, No bake, no bake dessert, Panna cotta, Quick and easy, whipping cream
Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 3 hours
Servings 4 people

Equipment

  • Sauce pot
  • Whisk
  • Strainer
  • Glasses/bowls for serving

Ingredients

  • 1 and 1/2 cup milk
  • 1 and 1/2 cup whipping cream
  • 1/3 cup castor sugar
  • 1 tbsp gelatine powder
  • 1 tbsp matcha powder
  • 1 tsp vanilla
  • Pinch of salt

Top with -

  • Whipped cream and matcha powder

Instructions

  • Keep your serving glasses/bowls ready. If you want to turn out the Panna Cotta once it has set, make sure to brush the bowls etc with oil. Set them aside.
  • Sift the matcha powder into a sauce pot to remove any lumps that might be there.
  • Pour in the milk, whipping cream, salt, sugar and bring to a simmer, whisking well.
  • Take off the heat, add the gelatin powder and whisk again to dissolve.
  • Once dissolved and the mixture is smooth, pour into the desired glasses/bowls and leave at room temperature for 15 mins before transferring to the fridge and chilling completely, minimum 3 hours, I prefer doing this overnight.
  • When ready to serve top with whipped cream that is lightly sweetened, dust with matcha and serve.

Notes

  • If the gelatin is not getting dissolved, place the sauce pot back on the heat and keep the flame low, stir continuously.
  • The matcha I used is linked here.

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