Matcha Milkshake Recipe

Milk: The base of the milkshake that makes it creamy and smooth.

Matcha powder: A green tea powder that gives the milkshake its bright color and unique flavor.

Vanilla ice cream: Adds sweetness and a rich, creamy texture.

Honey: A natural sweetener that blends well with the matcha flavor.

When you’re making this matcha milkshake, one simple trick that really helps is how you blend everything together so it gets super smooth without any lumps. Here’s how I do it step by step:

1. Put the milk, matcha powder, vanilla ice cream, and honey in the blender first.
2. Start blending on a low speed to mix everything gently.
3. Once the ingredients start to combine, turn the blender up to a higher speed until the shake looks creamy and smooth.
4. If you want it colder or thicker, add a few ice cubes and blend again until the ice is crushed and mixed in.

Doing it this way helps the matcha powder dissolve better in the milk and ice cream, so you don’t get any gritty bits. It also makes the honey mix evenly, giving the shake a nice sweet flavor all the way through. If you just dump everything in and blast the blender on high right away, sometimes the powder sticks to the sides or lumps up, which isn’t as tasty or smooth.

When I first made this, I didn’t blend slowly at first and ended up with little green clumps of matcha that didn’t mix well. After trying the slow-to-fast blending trick, my shakes turned out creamy every time. Also, adding ice cubes at the end is a neat shortcut if you want a thicker shake without using more ice cream.

Give this blending method a try—it makes the whole process easier and the milkshake way more enjoyable to drink!

• milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good option for those who are lactose intolerant or prefer a plant-based alternative.

• milk - Substitute with coconut milk: Coconut milk adds a rich, tropical flavor and is also suitable for those avoiding dairy.

• matcha powder - Substitute with green tea powder: Green tea powder can provide a similar earthy flavor, though it may be less intense than matcha.

• matcha powder - Substitute with spirulina powder: Spirulina offers a vibrant green color and a different but interesting flavor profile, along with added health benefits.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is a dairy-free alternative that maintains the creamy texture and sweetness.

• vanilla ice cream - Substitute with frozen banana: Frozen banana can mimic the creamy texture of ice cream and adds natural sweetness.

• honey - Substitute with agave syrup: Agave syrup is a plant-based sweetener with a similar consistency and sweetness level.

• honey - Substitute with maple syrup: Maple syrup offers a different but complementary flavor and is a good alternative for those who avoid honey.

• To store your matcha milkshake, pour any leftover shake into an airtight container. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator if you plan to consume it within the next 24 hours. The cold environment will keep the milk and vanilla ice cream from spoiling too quickly.
• If you want to keep your matcha milkshake for a longer period, consider freezing it. Pour the shake into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.
• Before sealing the container, cover the surface of the shake with a layer of plastic wrap. This will help prevent ice crystals from forming and maintain the creamy texture of your milkshake.
• Label the container with the date so you can keep track of how long it has been stored. Frozen matcha milkshake can be kept for up to one month without significant loss of flavor or texture.
• When you're ready to enjoy your frozen milkshake, transfer it to the refrigerator to thaw for a few hours. Once it has softened, give it a good stir or blend to restore its smooth consistency.
• If the shake has separated slightly during storage, a quick blend will help reincorporate the ingredients. You can also add a splash of milk to achieve the desired thickness.
• For an extra treat, consider blending in a fresh scoop of vanilla ice cream or a drizzle of honey to enhance the flavor and texture of your thawed matcha milkshake.

• Pour the matcha milkshake into a microwave-safe container. Heat in the microwave on medium power for 20-30 seconds, stirring halfway through to ensure even warming.
• Transfer the matcha milkshake to a small saucepan. Warm over low heat, stirring constantly to prevent curdling and to maintain the creamy texture.
• If you prefer a cold matcha milkshake, simply let it sit at room temperature for about 10-15 minutes, then give it a good stir to reincorporate any separated ingredients.
• For a frothy finish, use a handheld milk frother after reheating to blend the matcha milkshake back to its original consistency.

• Blender: Essential for combining the milk, matcha powder, vanilla ice cream, and honey into a smooth mixture.

• Measuring cup: Used to measure 1 cup of milk accurately.

• Tablespoon: Necessary for measuring 1 tablespoon of matcha powder and 1 tablespoon of honey.

• Ice cream scoop: Helps in scooping out the vanilla ice cream easily and in the right quantity.

• Glasses: For serving the milkshake once it is blended.

• Ice cube tray: If you choose to add ice cubes, this will be used to store and provide the ice cubes.

• Spatula: Useful for scraping down the sides of the blender to ensure all ingredients are well mixed.

Pre-measure ingredients: Measure out the milk, matcha powder, vanilla ice cream, and honey ahead of time to streamline the blending process.

Use a high-speed blender: A powerful blender will mix your milkshake faster and more smoothly, saving you time.

Keep ice cream soft: Let the vanilla ice cream sit out for a few minutes before blending so it mixes more easily.

Batch preparation: Double or triple the recipe and store extra servings in the freezer for quick future use.

Clean as you go: Wash utensils and the blender immediately after use to save time on cleanup later.