If using matcha powder, sift 2 tsp into a small bowl. Add 2 tablespoons cold water and whisk briskly in a zig-zag motion until smooth and frothy, with no lumps. If using matcha concentrate or chilled strong green tea, skip this step and measure 1/4 cup.

Combine liquids

In a blender, add 1 1/4 cups whole milk (or milk alternative), the prepared matcha, 2 tablespoons granulated sugar (or simple syrup), and 1/4 tsp vanilla extract. Taste and adjust sweetness as desired.

Add ice and blend

Add 2 cups of ice to the blender. Pulse briefly to break the ice, then blend on high until smooth and thick, with a frappe texture (about 30–45 seconds depending on blender). If too thin, add another 1/2 cup ice and blend again; if too thick, add up to 2 tablespoons milk.

Assemble Black Sesame Float

Place two scoops of black sesame ice cream into a tall glass. If you want extra sesame intensity, swirl 1 tsp black sesame paste into the scoops or press a small amount down so the flavor disperses as it melts.

Pour the prepared matcha frappe gently over and around the ice cream, filling the glass but leaving room for mochi and garnish (leave ~1/2 inch at top). The ice cream will float and create a marbled look.

Mochi & Garnish

Arrange 3–4 bite-size mochi pieces around the ice cream on top of the frappe so they sit partly above the surface. If mochi are very sticky, dust lightly with a little cornstarch or flour before placing.

Top with an optional 2 tablespoons whipped cream if desired, then sprinkle 1/2 teaspoon toasted black sesame seeds over the top for aroma and crunch.

Serve immediately with a wide straw and a long spoon so the drinker can enjoy both frappe and mochi. Stir gently if you want the sesame ice cream to ripple through the matcha.