We used to have a Starbucks about thirty minutes from our house, and Harry and I would venture there for seasonal drinks and the occasional Green Tea Matcha Frappuccino.
The flavour of that almost-too-sweet matcha drink got me every.damn.time.
See the term in the first sentence? We used to have a Starbucks about thirty minutes from out house. Used to.
They closed down about two years ago, and now the closest Starbucks is around two hours away. Not gonna happen.
So since then, I’ve spent more time in the kitchen playing around with matcha, trying to make a drink that *feels* as boujee as only a Starbucks at 10am feels, ya know?
And, just quietly, I think I’ve finally nailed this one on the head.
Enter: The Matcha Frappuccino.
THE MATCHA FRAPPUCCINO
2 tsp matcha powder
1 tsp maple syrup
1 cup ice
600mL unsweetened almond milk
for the whipped coconut cream: 1 refrigerated can of full fat coconut cream, vanilla bean powder
First, you’ll want to put the matcha powder, maple syrup, ice and unsweetened almond milk into a blender. Blitz until completely smooth – you might need to add a little more liquid depending on your blender.
Next, grab a stainless steel or glass bowl, and put 3-4 tbsp of the coconut cream in the bowl. Make sure to only scoop the thick white cream from the top of the can – it doesn’t matter if it’s a little solidified. Add the vanilla bean powder to taste and start whisking. You’ll need to whisk like crazy for around 2-5 minutes, or until the coconut cream has turned into a smooth, airy whipped cream.
Pour your matcha frappuccino into a glass or jar, I love using 700mL Ball Mason jars for this recipe. Top with the whipped cream, and add a straw!