I love everything matcha, from matcha macaroons to matcha cheesecakes, and when I get a chance, I’ll grab a matcha iced-frappuccino or a latte from Starbucks. But, I realised that I may not always be able to get my matcha fix as I may not always leave the house with now having the little one, so I’ve now come to the point where I have to make my favourite drink from home. Not only does this save me time, but I guess it saves me a few bob also, so it’s a win-win for me.

To make it extra special though and to give me the “eat-in” but then “take-away” experience, I have invested in these glass ribbed iced coffee cups which I love, and the actually match the one of the vases I have out on our coffee table 😩.

So, in this post, I’m going to share with you how I make my go-to drink

Ingredients

• 1 tsp culinary grade matcha powder. I used the Vahdam Teas brand.
• 75 ml milk (I use plant based milk, namely almond milk). They now have barista plant based milks, but I use Alpro Unsweetened Almond Milk or Oat Milk or any plant based milk that’s on offer at thetime of purchase- they are so expensive these days!
• 75 ml of boiling water
• Ice cubes. You can buy ready made ice cubes if you don’t have a fridge that has an ice-cube drawer. Alternatively you can use a silicone ice-cube tray mould, but this obviously means you’ll have to wait for your ice-cubes to freeze and form before starting this recipe.
• Maple syrup or agave syrup for the vegans, alternatively you can use 2 medjoul dates if you blend using the blender.
• Caramel drizzle (optional)

Equipment

• Measuring cup
• A blender. I have the Ninja 3-in-1 Blender, but it’s also sold without the food processor attachment
• Matcha/ milk Frother/ electric Whisk or a matcha bamboo whisk
• Drinking glass & Straw or in my case, ribbed coffee cup
• Kettle. I saw this Sage Compact Glass Kettle in Curry’s the other other day and fell in love- it’s so cute!
• Mini Sieve

Method

1. Boil the kettle.
2. While kettle is boiling, sieve out 1 teaspoon of matcha powder into a measuring jug. Matcha doesn’t dissolve in water as it’s a “suspension”. I must of missed my science lesson when they were explaining what that means but all I know is you don’t want clumps of bitter matcha in your beverage, so don’t miss this step!
3. When water has boiled, pour out about 75ml of water into the measuring jug with the matcha and use the electric whisk to mix the hot water and matcha. Mix throughly. Allow mixture to cool
4. While mixture is cooling, pour ice cubes, almond milk, maple syrup and eventually the cooled matcha mixture into your blender and blitz. You’ll end up with a slush-puppy like consistency. Don’t blend this mixture too much otherwise the heat of the blender will melt the ice cubes more than we’d like and you’ll have a warm drink with less body. This drink is best served cold. Rather than blitzing to form a slushy consistency, you can mix the milk straight into the measuring cup along with the matcha and water, mix with the mini electric whisk, then poor over the ice cubes in your chosen coffee cup.
5. Line the your coffee glass with caramel drizzle (optional) and pour the frozen matcha frappe into your glass and enjoy! If i go ham with this caramel drizzle step, I leave out the maple syrup in step 4 to curb the sugar intake.
6. Enjoy!