📝 About This Recipe
Transport your senses to a tranquil Kyoto tea house with this velvety, vibrant Matcha Frappé. This sophisticated beverage balances the earthy, umami-rich notes of premium ceremonial grade green tea with a delicate sweetness and a cloud-like texture. It is a refreshing, antioxidant-packed indulgence that offers a clean energy boost without the jittery crash of coffee.
🥗 Ingredients
The Matcha Base
- 2 tablespoons Ceremonial Grade Matcha Powder (sifted to remove clumps)
- 1/4 cup Hot Water (steaming but not boiling, approx 175°F/80°C)
- 2-3 tablespoons Honey or Agave Nectar (adjust to preferred sweetness)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
The Frappé Body
- 1.5 cups Whole Milk or Oat Milk (very cold)
- 2.5 cups Ice Cubes (fresh, hard-frozen ice)
- 1/4 teaspoon Xanthan Gum (optional, for a professional 'binding' texture)
- 1 pinch Fine Sea Salt (to brighten the earthy flavors)
Whipped Cream Topping
- 1/2 cup Heavy Whipping Cream (chilled)
- 1 tablespoon Powdered Sugar (sifted)
Garnish
- 1 pinch Matcha Powder (for dusting)
- 1/2 teaspoon Black Sesame Seeds (optional, for visual contrast)
- 2 pieces Fresh Mint Sprig (for aromatics)
👨🍳 Instructions
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1
Begin by sifting your ceremonial grade matcha powder through a fine-mesh sieve into a small bowl to ensure a perfectly smooth, lump-free paste.
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2
Pour the hot (175°F) water over the matcha. Use a bamboo whisk (chasen) or a small handheld frother to whisk vigorously in a 'W' motion until the tea is fully dissolved and a light froth appears.
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3
Stir in the honey (or agave), vanilla bean paste, and a tiny pinch of sea salt into the warm matcha concentrate until fully incorporated.
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4
Place the matcha mixture in the refrigerator for 5 minutes to cool down; adding hot liquid directly to ice will cause the frappé to become watery.
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5
While the base cools, prepare the whipped cream by beating the heavy cream and powdered sugar in a chilled bowl until medium-stiff peaks form. Set aside.
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6
In a high-speed blender, combine the cold milk of your choice and the cooled matcha concentrate.
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7
Add the xanthan gum if using. This acts as an emulsifier to prevent the ice and liquid from separating, giving it that professional coffee-house mouthfeel.
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8
Add the ice cubes to the blender. Secure the lid tightly.
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9
Pulse the blender 5 times to break up the large ice chunks, then switch to high speed.
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10
Blend on high for 30-45 seconds until the mixture is thick, frosty, and uniform in color. You should not hear any large ice pieces hitting the blades.
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11
Taste the frappé quickly with a spoon. If you prefer it sweeter, add another teaspoon of liquid sweetener and pulse briefly.
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12
Pour the frappé into two tall, chilled glasses, leaving about an inch of space at the top.
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13
Spoon or pipe a generous swirl of the homemade whipped cream onto each glass.
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14
Using a fine sieve, lightly dust the top of the whipped cream with a touch of extra matcha powder for a beautiful green contrast.
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15
Garnish with a sprig of mint and black sesame seeds if desired, and serve immediately with a wide straw.
💡 Chef's Tips
Always use 'Ceremonial Grade' matcha for the best color and flavor; 'Culinary Grade' can be too bitter for a drink where tea is the star. Do not use boiling water to dissolve the matcha as it scorches the delicate leaves and creates a grassy, bitter taste. For a dairy-free version, oat milk provides the creamies texture that most closely mimics traditional whole milk. If your frappé is too thin, add more ice; if it is too thick to pour, add a splash more milk and blend for 5 seconds. Chilling your glasses in the freezer for 10 minutes before serving keeps the drink frosty for much longer.
🍽️ Serving Suggestions
Pair with a slice of lemon loaf or a piece of dark chocolate to complement the earthy tea notes. Serve alongside traditional Japanese mochi for a delightful textural contrast. Enjoy as a mid-afternoon pick-me-up during a warm summer day. For a decadent dessert version, drizzle a little white chocolate sauce inside the glass before pouring the frappé.