Method
- Sift & whisk: In a small bowl, sift 2 tsp (4 g) matcha. Add 2–3 oz (60–90 ml) hot water at ~175°F / 80°C and whisk until smooth and frothy.
- Blend: To a blender, add whisked matcha, 4–5 oz (120–150 ml) milk (dairy or alt), 1–1.5 cups ice, and 0.5–1 oz (15–30 ml) vanilla/simple syrup. Blend 8–12 seconds until thick and just smooth.
- Serve: Pour into a chilled glass. Optional cold foam or a dusting of matcha on top.
Too thin? Add a few ice cubes and pulse. Too thick? Splash in 0.5–1 oz milk and pulse.
Tips
- Sift matcha to avoid clumps and keep color vibrant.
- Ceremonial grade = brighter, cleaner; culinary works but tastes bolder.
- Pre-chill your glass to keep the froth from melting.
Storage
Best made to order. If needed, refrigerate up to 2 hours and re-blend with a little ice.
Variations
- Coconut Matcha: use coconut milk; garnish with toasted flakes.
- Strawberry Matcha: add 2–3 Tbsp strawberry purée.
- Protein Frost: add 1 Tbsp unflavored or vanilla protein.