Just because the weather is warmer doesn’t mean you have to neglect a warm cup of green tea. Adapt and make this green tea milkshake to cool you down.
I am a little obsessed with green tea everything. When I hear anything has green tea in it, I automatically go for it.
So, when I am at home and I crave something cold, sweet and creamy, I go to my usual matcha green tea milkshake. This thing is so simple to make and doesn’t have a ton of complicated flavors involved, but It Is GOOD. I know because I am drinking some right now. For breakfast.
The recipe isn’t really much of a recipe since it is pretty customizable according to what you like. For instance, I like my milkshake very green tea-y, thick, and not too sweet. So I use three very large scoops of ice cream and two teaspoons of matcha with 1 1/2 teaspoons honey. If you like yours thick, but sweet, I recommend three scoops with 2 or even 3 teaspoons of honey. If you prefer a more subtle green tea taste, I recommend still using 1 1/2 teaspoons of matcha when you use 3 scoops of ice cream.
Where do you get matcha? Most Asian food markets will have some, but I buy mine online. I made the mistake of buying this “culinary grade” matcha once which was incredibly expensive and way too subtle in flavor. Go for a regular tea powder. It packs more flavor and is much easier on the wallet.
As for the ice cream…. now I hope you didn’t think there is store-bought ice cream in this (said in my best pretentious foodie voice). I used my favorite vanilla ice cream (minus the cinnamon and peach crumble).
- 1 - 1½ teaspoons matcha powder plus extra for dusting
- ¾ cup milk I use coconut, but any milk works
- 1 - 2 heaping teaspoons honey
- 1 teaspoon vanilla extract
- 2 - 3 large scoops vanilla ice cream depending on how thick you like it
- whipped cream optional
- Blend the matcha powder, milk, honey and vanilla together in a blender.
- Add the ice cream and blend until smooth.
- Top with whipped cream and a dusting of matcha powder.
If you are using three scoops of ice cream, use the 1½ teaspoons of matcha.
Amanda is a self-taught baker and photographer. Her passion for food began when she started college in London and was able to experience authentic food from across Europe. She loves being in the kitchen with her daughter and developing her skills in the kitchen.