Matcha Brown Sugar Frappe Recipe
Matcha frappe with whipped cream and brown sugar
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Ingredients
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Frappe Base
Brown Sugar Syrup (for drizzle and extra sweetness)
Whipped Cream Topping
Garnish
Method
Brown Sugar Syrup (for drizzle and extra sweetness)
Combine 3 tablespoons brown sugar and 2 tablespoons water in a small saucepan over medium heat.
Stir continuously until sugar dissolves and the mixture comes to a gentle simmer, about 2–3 minutes.
Add a pinch (about 1/4 tsp) of sea salt, lower heat and simmer 1 minute more until slightly thickened. Remove from heat and let cool to room temperature; syrup will thicken further as it cools.
Whipped Cream Topping
Chill a medium mixing bowl and beaters in the freezer for 5 minutes (optional, for faster whipping).
Pour 1/2 cup cold heavy cream into the chilled bowl. Add 1 teaspoon powdered sugar and 1/4 teaspoon vanilla extract.
Whip with an electric mixer or by hand until soft to medium peaks form (about 2–3 minutes with a mixer). Refrigerate until ready to use.
Frappe Base
In a small bowl or cup, whisk 2 teaspoons matcha powder with 1 tablespoon of the prepared brown sugar syrup (or 1 tablespoon of warm milk) and 2 tablespoons of the chilled milk to form a smooth matcha slurry with no lumps.
Add 2 cups ice, the remaining chilled milk (about 3/4 cup), the matcha slurry, 3 tablespoons brown sugar (reserve 1 tablespoon for finishing), and 1 teaspoon vanilla extract to a blender. Note: ingredient split ensures syrup and additional brown sugar are used for balanced sweetness.
Blend on high until ice is fully crushed and mixture is smooth and thick, about 30–45 seconds. If too thick, add up to 2 tablespoons milk and pulse to adjust consistency. If too thin, add a few more ice cubes and blend briefly.
Taste and adjust sweetness: if more sweetness is desired, add the reserved 1 tablespoon brown sugar or 1–2 teaspoons brown sugar syrup and pulse to combine.
Drizzle some cooled brown sugar syrup around the inside of a 16–20 oz serving glass for decoration and a sticky rim.
Pour the blended matcha frappe into the prepared glass, leaving room for whipped cream on top.
Assembly & Garnish
Top the frappe with a generous dollop of the freshly whipped cream.
Drizzle about 1–2 teaspoons of the brown sugar syrup over the whipped cream for flavor and shine.
Sprinkle 1 teaspoon extra brown sugar over the whipped cream for a crunchy texture (optional: torch briefly with a kitchen torch for caramelized crunch).
Dust the top lightly with 1/4 teaspoon matcha powder for color and aroma.
Insert a straw, serve immediately, and enjoy.