How to Make a Matcha Frappe at Home
A matcha frappe is essentially blended iced matcha — smooth, cold, and thick enough to drink through a straw. It takes about five minutes and is better than most cafe versions because you control the ingredients.
What you need
- 1.5–2g ceremonial or latte-grade matcha
- 50ml hot water (70–80°C)
- 150–200ml milk of your choice
- A large handful of ice
- Optional: maple syrup or agave
- A blender or high-powered frother
The method
Sift matcha and whisk with hot water until completely smooth — this step matters. Unwhisked matcha creates bitter clumps in the blender. Let the matcha cool for one minute. Add sweetener if using. Blend the cooled matcha with ice and milk for 30–45 seconds until thick and slushy. Pour into a tall glass and drink immediately.
Getting the flavour right
Frappes dilute flavour as ice melts. Use slightly more matcha than you would for a regular latte — 2g rather than 1.5g. Taste before blending and adjust sweetness. Matcha frappes are pleasant without sugar when using naturally sweet oat milk.
No blender version
Whisk matcha with hot water and cool. Fill a glass with ice and pour in cold milk. Pour cooled matcha concentrate over the top and stir vigorously. This gives a layered iced drink rather than a true frappe, but it works well and requires no equipment beyond a whisk.
