Matcha Frappe Recipe

Sift and whisk matcha

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove clumps. Add 2 tbsp hot water (about 175°F / 80°C). Whisk vigorously in a zig-zag or 'M' motion with a bamboo whisk (chasen) or small frother until smooth and frothy, about 15–30 seconds.

Stir in 1.5 tbsp simple syrup (or preferred liquid sweetener) into the whisked matcha until fully dissolved and the mixture is homogenous. Taste and adjust sweetness if desired.

Combine in blender

Add 1 cup cold milk and 2 tbsp cold heavy cream (if using) to a 16 oz-capacity blender or a blender jar. Pour in the sweetened matcha mixture.

Add 1.5 cups ice cubes to the blender. Secure the lid.

Blend on high for 20–30 seconds until the ice is fully crushed and the mixture is smooth and slightly thickened, with a uniform pale green color. If too thick, add up to 2 tbsp more milk and pulse once or twice to adjust consistency.

Pour the frappe into a chilled 16 oz glass, leaving a little room at the top for whipped cream if using.

Top with 2 tbsp whipped cream if desired, and dust with 1 tsp matcha powder using a small fine-mesh sieve for an attractive finish. Optionally stir in 1/4 tsp vanilla extract into the blended frappe before pouring for a rounded flavor.

Serve immediately with a straw. Stir before drinking if separation occurs.