A lightly floral and grassy matcha green tea milkshake, perfect for keeping cool this summer. Use a high quality matcha for the best results!
So it was super quiet last week. I was just so consumed with gabbing away with a few other bloggers and figuring out a couple of new programs to join and some new tech stuff that went way over my head that I kept forgetting to get photos edited and ready to post. I’m terrible, I know. To make up for it, I am sharing one of my faaaaaaaaavorite summer treats EVAH!
MATCHA GREEN TEA MILKSHAKE!!!
I am a little obsessed with green tea everything. When I hear anything has green tea in it, I automatically go for it. There is this smoothie/frozen yogurt place near me that is known for having the best drinks and the line in the summer stretches out forever. They have about 40 different flavors from salted caramel apple pie to mango passion fruit explosion. I’ve been there about 15 times already this year and countless times last year and you know what I get? Their green tea smoothie. Ever. Single. Time. Sure I am curious about their Liquid Luck smoothie (yes, it’s totally named after Felix Felicis), but I mean, come on… it’s a green tea smoothie. And it’s the best darn green tea smoothie ever. I also make green tea scones at least twice a month. When I was living in London, I would travel 45 minutes on the bus just to get these super cute puff pastries filled with this really delicious green tea goo in it. (To this day, I still don’t know what that goo was made out of, but it was good.)
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 (yes, that’s a thing now) and thick. 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 ceremony grade matcha once which was incredibly expensive and way too subtle in flavor for this milkshake. Go for something that is light in color and culinary or latte grade.
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) that I adapted from Jeni’s Splendid Ice Cream. If you haven’t bought it yet, I don’t know what you are waiting for. This is the best ice cream book ever. Once you use this method of ice cream, you will never go back. I promise. Obviously, I think it is totally okay to use store-bought ice cream. I love store-bought ice cream. Ben & Jerry’s and Breyer’s rule my life! It’s just… this is a food blog, so I gotta make stuff on my own.. plus I already had some vanilla ice cream handy.
Okay, I’ll stop talking now so you can make yourself a matcha green tea milkshake.
- 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 cups vanilla ice cream
- 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.