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Matcha frappé served fresh
Healthy and refreshing matcha frappé drink

Iced matcha frappé

Author: Flavelo
Recipes Vegetarian & Vegan Drinks
Matcha, the powdered green tea of Japanese tea ceremonies, gets a modern twist in this recipe. Because you consume the whole tea leaves, matcha is extremely rich in antioxidants and caffeine, which is absorbed more slowly than in coffee, giving sustained alertness ('green energy'). The frappé technique – blending with ice – creates a creamy, frothy texture that highlights the vegetal (umami) notes of the tea.
🕒 Prep Time 5 mins
⌛ Total Time 5 mins
🍽️ Servings 1 servings
🔥 Calories 210 kcal
🌍 Cuisine Japanese / Modern Fusion

Ingredients

Equipment Needed

  • Blender (with a strong motor for crushing ice)
  • Small bowl and whisk (or bamboo whisk - chasen)
  • Highball glass
  • Straw

Allergen Information

⚠️ Milk

Instructions

1 ✓

Sift the matcha powder into a small bowl, then pour the warm water over it. Whisk with a whisk or bamboo whisk until it forms a smooth, thick paste.

Tip: Sifting breaks up electrostatic lumps, while warm water helps dissolution and 'opens up' the tea's flavour.
2 ✓

Place the ice, cold milk, honey, vanilla, and the prepared matcha paste into the blender jug.

Tip: The liquid helps the machine catch the ice cubes, resulting in a more even crush.
3 ✓

Blend on high speed until the ice is completely crushed and the drink has a creamy, uniform green colour (approx. 30-45 seconds).

Tip: The fragmentation of ice crystals and the foaming of milk proteins give the frappé its characteristic thick texture (emulsion).
4 ✓

Pour the drink into a tall glass. If any slush remains at the bottom of the blender, spoon it on top.

Tip: Don't wait too long, as the ice crystals will melt quickly and the drink will separate.
5 ✓

Garnish the top with whipped cream and sift a dusting of matcha powder over it for decoration.

Tip: The contrast between the white cream and vibrant green powder is visually appetising.

Recipe FAQ

Why did the matcha stay lumpy?
Matcha powder can be hydrophobic (repels water). Always mix it into a thick paste with a little liquid first before diluting it.
What milk should I use?
Cow's milk gives the creamiest texture, but almond milk or coconut milk are also excellent, as they highlight the green tea flavour even more.

Ingredients

  • 2 tsp Matcha tea powder (ceremonial or culinary grade)
  • 30 ml Warm water (approx. 80°C, not boiling)
  • 200 ml Cold milk
  • 150 g Ice cubes
  • 15 g Honey or sugar syrup
  • 1 tsp Vanilla extract
  • 50 ml Whipped cream (for serving)