Matcha frappe
A chilled, thick matcha made in a blender — the perfect treat for a hot day, ready in five minutes.
Preparation
5 min
Total
5 min
Servings
1
Level
Easy
A frappe is a matcha that, instead of cooling in a mug, goes into a blender along with ice. The result is a thick, icy drink with a frothy top — more like a dessert than a tea, and definitely the best way to enjoy matcha on a hot day.
The principle is the same as for any latte: first, dissolve the powder in a little warm water, as it will clump in cold milk, and the blender won’t break these clumps down as effectively as you might think. Only then should everything go into the jug.
Use culinary-grade matcha for a frappe — the ice and milk dilute the flavour, and delicate ceremonial matcha will disappear without a trace here.
Ingredients
3 g culinary matcha (2 chashaku scoops)
60 ml water at a temperature of 80°C
150 ml cold milk — barista oat milk works best
8 cubes ice
1–2 tsp maple syrup or cane sugar (optional)
Preparation
1
Sift the matcha into a mug — if you skip this step, the lumps will survive even a blender.
2
Pour in 60 ml of water at a temperature of around 80°C and whisk with a chasen until smooth, for 15–20 seconds.
3
Pour the whisked matcha into the blender jug, add ice, milk and any syrup.
4
Blend for 20–30 seconds until the mixture thickens and turns a uniform green colour.
5
Pour into a tall glass and drink straight away — the frappe will separate after a few minutes.
