What is a matcha frappé?
A matcha frappé is a cold drink made with matcha tea powder, ice cubes and, depending on the recipe, milk or a plant-based drink. Blend everything together for a creamy, frothy texture.
Traditional matcha is made with hot water and whisked with a chasen. Here, we’re changing things up: a matcha frappé is served ice-cold and is wonderfully refreshing.
Equipment you’ll need
Before you get started, gather everything you’ll need:
- A powerful blender: to crush the ice cubes and create a frappé texture.
- A fine sieve: to remove any lumps from the matcha.
- A small matcha bowl: to mix the matcha before adding it to the drink.
- A matcha whisk (chasen) or a small whisk: to dissolve the powder effortlessly.
- A measuring jug: to measure the liquids accurately.
- A large serving glass: to serve the matcha frappé straight away.
- A reusable straw (optional): for easier sipping.
No blender? A cocktail shaker will do in a pinch. The result will be closer to an iced matcha latte than a true matcha frappé.
Ingredients:
For one large glass of matcha frappé:
- Matcha tea: 2 to 3 g (about 1 teaspoon)
- Room-temperature water: 30 ml
- Milk or a plant-based drink: 180 ml
- Ice cubes: 6–8 large ones
- Honey, agave syrup or maple syrup (optional): 1–2 teaspoons
Fancy an even creamier version? Replace some of the milk with a tablespoon of plant-based cream or coconut milk.
How to make a matcha frappé
Step 1: sift the matcha thoroughly
Put the matcha powder in a sieve over a small bowl. Gently push it through with a spoon to break up any clumps.
Once sifted, the powder mixes in much more easily without forming lumps in the drink.
Step 2: prepare the matcha base
Pour about 30 ml of room-temperature water over the matcha in the bowl. Whisk vigorously with a matcha whisk or a small regular whisk for about 30 seconds.
Step 3: add the ingredients to the blender
Add to the blender jug:
- the matcha mixture;
- the milk or plant-based drink;
- your choice of sweetener, if you like your drink a little sweeter;
- the ice cubes.
Step 4: blend until you get a frappé texture
Blend on high speed for 30–45 seconds.
The ice cubes should be completely crushed and blended in. The finished texture should be thick, light and slightly frothy.
If the mixture seems too runny, add a few ice cubes and blend for a few more seconds. If it’s too thick, pour in a little milk until you get the consistency you want.
Step 5: serve immediately
Pour the matcha frappé into a large glass.
For an extra-tasty finishing touch, you can add:
- a little milk foam;
- a few coconut shavings;
- a pinch of matcha powder on top;
- a few pieces of fresh fruit, such as strawberry or mango.
Enjoy it as soon as it’s ready: that’s when it’s at its freshest, with its icy texture intact.
Tips for a coffee-shop-worthy matcha frappé
A few small details can make all the difference:
- Choose a premium-quality matcha for a smoother, less bitter taste.
- Always sift the powder for a smoother texture.
- Use large ice cubes for a thicker drink.
- Blend for long enough to give your frappé a lighter, airier texture.
- Choose barista-style oat milk for an especially creamy texture.
- Serve in a chilled glass to keep it cool for longer.
Follow these few tips and you’ll have a homemade matcha frappé that’s creamy, refreshing and well balanced. Perfect for a tasty break, or instead of an iced coffee when it’s really hot.
Matcha frappé or iced matcha latte: what’s the difference?
These two drinks are often confused. An iced matcha latte is usually made by mixing matcha with cold milk and a few ice cubes. It stays fairly runny.
A matcha frappé, on the other hand, is blended with more ice. The result is closer to a frappé or smoothie, with a thicker, airier texture.