Sift or spoon the 2 tsp matcha into a small bowl or measuring cup to remove clumps. Add the 60 ml hot water (not boiling — about 80°C / 175°F) and whisk vigorously in a zig-zag motion with a bamboo whisk (chasen) or small whisk until a smooth, frothy paste forms and no lumps remain (about 15–30 seconds).

Sweeten and flavor

While the matcha is warm, stir in the 2 tsp granulated sugar (or 2 tsp simple syrup) and 1 tsp vanilla extract until dissolved and combined. Taste and adjust sweetness if desired.

Allow the matcha mixture to cool to room temperature (3–5 minutes). You can speed this by placing the bowl in an ice bath for 30–60 seconds if needed, but avoid diluting the matcha with water.

Milk & Ice

Combine in blender

Add the cooled matcha mixture to a blender. Pour in 1 cup whole milk and 2 tbs heavy cream. Add 1.5 cups ice cubes. If you want a sweeter drink, add the optional 1 tsp additional simple syrup now.

Blend

Blend on high for 20–30 seconds, or until the ice is fully crushed and the mixture is smooth and creamy. Pause and scrape down the sides once if needed, then blend again briefly to ensure even texture. The volume should yield about a 16 oz (475 ml) drink.

Taste and adjust: if the frappe is too thick, add 1–2 tbs milk and pulse briefly; if too thin, add a few more ice cubes and re-blend.

Assembly & Garnish

Pour the blended matcha frappe into a 16 oz cup, leaving about 1/2 inch at the top for garnishes.

Optional: Top with 2 tbs whipped cream. Lightly dust 1/4 tsp matcha powder over the whipped cream for an attractive finish. Serve with a straw and enjoy immediately.