clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of 3 glasses full of matcha min tea gelatin on a black background.

Matcha Mint Tea Gelatin with Honey Vanilla Whipped Cream

  • Author: Shanna Mallon
  • Yield: 9 small servings 1x


The clean, almost grassy flavor of green tea, combined that with light and refreshing fresh mint, and raw honey added for sweetener, the gelatin adds a brightness and the homemade whipped cream tops it all off.



For the Whipped Cream:

  • 8 ounces (236 ml) heavy cream
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract


  1. In a medium saucepan over medium-high heat, bring 3 cups of water to a boil. Reduce to simmer and add 3 tablespoons of honey and 3 tea bags. Let steep for 3 to 5 minutes, according to tea package recommendations.
  2. Meanwhile, in a Vitamix or other large 8-cup blender, pulse together 3 cups of water and 3 tablespoons of gelatin. (The more you blend, the more frothy and bubbly the mixture will become, so try to only quickly mix to combine.)
  3. Once tea has steeped, remove tea bags and mint, and pour tea directly into the Vitamix, on top of the gelatin mixture. Use a long wooden spoon (not using the blender’s settings! that will overfill the container!) to just stir the cold and hot water together, helping the gelatin to fully absorb.
  4. Pour blender contents into 9 (4-ounce) juice glasses (or any 1- to 2-quart dish or container). Place in refrigerator to chill, 2 to 3 hours or until firm (you may cover with plastic once containers are no longer warm).
  5. To make whipped cream, place heavy cream in a large 3- or 4-quart glass bowl. Using your left hand to tilt the bowl on its side and your right hand to run a hand mixer, blend the heavy cream on low speed until it starts to slightly thicken. Add honey and vanilla, and continue mixing until firm peaks form.
  6. Remove firm gelatin glasses from the refrigerator to serve, and top with dollops of whipped cream and fresh mint to garnish.


While this recipe uses matcha green tea, the same recipe could be used with any herbalblackgreenoolong, red, or white tea.