Matcha Latte Frappe Base Recipe
Make Matcha Latte Frappe Base Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Frappe Base
Optional Garnish / Add-ins
Method
Frappe Base
Bloom matcha
Sift or spoon the matcha powder into a small bowl or measuring cup to remove lumps. Add 2 tablespoons of the milk and whisk briskly with a small whisk (preferably a bamboo chasen) or a small milk frother until a smooth, lump-free paste forms.
Combine ingredients
In a blender, add the ice cubes, remaining milk (about 1 1/4 cups), the matcha paste, simple syrup, vanilla extract, and the heavy cream or coconut milk (if using).
Blend
Secure the lid and blend on high for 30–60 seconds, or until the ice is fully broken down and the mixture is smooth and slightly frothy. Stop and pulse once if needed to level ingredients, then blend again to finish.
Adjust texture and sweetness
Taste carefully. If the frappe is too thick, add up to 2 tablespoons of milk and pulse briefly to loosen. If not sweet enough, add additional simple syrup 1 tablespoon at a time and blend briefly until incorporated.
Portion
Pour the frappe into a chilled 16-ounce glass, leaving room for toppings if desired.
Garnish / Serve
Top the frappe with a dollop of whipped cream, if using. Sprinkle matcha dust lightly over the whipped cream or the surface of the drink. Add chocolate shavings or a drizzle for extra flavor if desired.
Serve immediately with a wide straw and a long spoon. If keeping for later, store in the refrigerator for up to 1 hour; re-blend briefly before serving as ice may melt and separate.