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.