We spilled the tea and kept the receipts on ice. 🥶
Spill the Tea Matcha Granita is cold, flaky, slightly sweet, and very easy to make — basically the kind of dessert that looks far more impressive than the amount of effort involved.
We’re making a simple matcha-coconut granita, scraping it into icy little crystals, and finishing it with a spoonful of Spill the Tea Matcha Coconut Cult for a creamy, tangy contrast.
Tea: officially spilled.
What You’ll Need
- 2 cups coconut water
- 1–2 teaspoons matcha powder
- 2 tablespoons maple syrup or agave, plus more to taste
- 1 teaspoon vanilla extract
- Small squeeze of fresh lime, optional
- Spill the Tea Matcha Coconut Cult
- Toasted coconut flakes, optional
- Fresh strawberries or raspberries, optional
Make the Granita
Add the matcha to a small bowl with a few tablespoons of warm water and whisk until smooth.
Pour it into a shallow freezer-safe dish with the coconut water, maple syrup, vanilla, and a little lime if you want some brightness.
Give everything a good stir and taste. Want it sweeter? Add another splash of maple.
Pop the dish into the freezer.
After about 45 minutes, use a fork to scrape through any ice forming around the edges.
Return it to the freezer and repeat every 30–45 minutes for about 3–4 hours, scraping and fluffing as you go.
Eventually, you’ll have a pile of icy matcha crystals instead of one giant frozen block.
That’s the goal.
Make It a Ritual
Spoon the granita into a chilled glass or little bowl.
Top with a generous spoonful of Spill the Tea Matcha, letting the creamy yogurt melt slightly into the icy matcha underneath.
Finish with toasted coconut, berries, or another tiny dusting of matcha.
Then grab a spoon before it melts.
Cold Tea, Hot Gossip
It’s icy. It’s creamy. It’s matcha on matcha.
And somehow, it still took less effort than making plans.
The final Scoop? Still scandalous. 🍵
