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Ingredients
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Matcha Base
Frappe Blend
Toppings (optional)
Method
Matcha Base
- 1
Sift and bloom matcha
Sift 2 tsp matcha powder into a small bowl to remove lumps. Add 2 tablespoons hot water (about 175°F/80°C) and whisk vigorously in a zigzag motion with a bamboo whisk (chasen) or small whisk until fully dissolved and slightly frothy, about 15–30 seconds.
- 2
Stir in 2 tsp granulated sugar (or 2 tsp simple syrup) until fully dissolved. Taste and adjust sweetness to preference. Set matcha concentrate aside to cool slightly (a minute or two).
Frappe Blend
- 3
Assemble in blender
Add 1 cup cold milk, 1.5 cups ice, and 1/2 cup vanilla ice cream (if using) to a high-speed blender.
- 4
Add matcha
Pour the prepared matcha concentrate into the blender with the milk and ice.
- 5
Blend to frappe consistency
Blend on high until smooth and slushy, about 20–40 seconds depending on blender strength. Stop and scrape down sides once if necessary. Aim for a thick, pourable but slightly textured frappe that will fill a 16 oz cup.
- 6
Taste and adjust texture: if too thick, add up to 2 tablespoons cold milk and pulse once; if too thin, add a few more ice cubes and pulse briefly.
Toppings (optional)
- 7
Serve
Pour the frappe into a chilled 16 oz glass, leaving about 1/2 inch at the top for toppings.
- 8
Garnish
Top with 1/4 cup whipped cream if desired. Lightly dust with 1/4 tsp matcha powder. Drizzle 1 tablespoon sweetened condensed milk over the whipped cream for extra sweetness, if using.