A homemade green-tea frappuccino with matcha is a blended iced drink, not brewed tea. Whisk the matcha with a little cool water first, then blend it with milk, ice and a sweetener. This prevents dry green pockets and gives the blender an even base.
Ingredients for one tall drink
- 1 to 2 teaspoons food-labeled matcha
- 2 tablespoons cool water
- 180 ml milk or a milk alternative
- 1 to 1½ cups ice
- 1 to 2 teaspoons sugar or syrup, optional
- Vanilla and whipped cream, optional
Blend the frappuccino
- Sift the matcha into a cup, add the water and whisk until smooth.
- Add the matcha mixture, milk, ice and sweetener to a blender.
- Blend until the ice is fine and the drink is thick.
- Taste, adjust sweetness, pour immediately and add whipped cream only if wanted.
Recipes that copy a coffee-shop green-tea frappuccino often use sweetened matcha, vanilla syrup and a thickening or cream base. Read the matcha label before adding more sugar: a plain powder and a premix will not need the same amount. The beverage manual example shows why commercial recipes specify a cream base and topping separately.
Make it your own
Use less ice for a softer drink, or add a splash more milk if the blender stalls. Plant milks change the flavour and thickness, and syrups change the sweetness quickly. Matcha contains caffeine, so consider the total caffeine in the rest of your day, especially if you are sensitive to it.
This method makes a fresh, frothy matcha frappuccino at home; it is a recipe starting point rather than a claim that it duplicates any particular café formula. For a non-blended version, see our hot and iced matcha latte guide.