A quick and easy recipe for a cooling and refreshing matcha milkshake, perfect for a hot day! Healthy, and can be made vegan!
Could Sydney BE any hotter right now?? Well, yes, it technically could be, but at the moment, wow. When I step outside, it’s like stepping into my oven. And that’s a big NOPE!
So I think I’ll just hang out inside and see what kind of refreshing drinks I can whip up… how about matcha milkshakes!?
These are totally refreshing and cooling AND energizing! You know how the heat just makes you feel all hot and lazy? This milkshake will make you feel the complete opposite, which is really helpful, of course.
You’ll only need a handful of ingredients and prep time is super minimal. Just be sure you’ve got cold milk and ice on hand.
Vegans, never fear! The recipe I’m posting below uses honey and cow’s milk, but there’s not a problem substituting these ingredients with your own vegan alternatives. Yay!
You can make these matcha milkshakes a few different ways… 1) in a blender; 2) with a hand/immersion blender; 3) in a coffee press, by plunging the press up and down vigorously; 4) just giving it a really good stir, but this won’t yield the best results. Use what works best for you, but I always use the immersion blender.
To make this recipe, place honey, matcha (it’s a good idea to sift it in) and warm water in a blender or bowl, depending on which method you decide to use. Stir briefly to incorporate everything. Pour in the cold milk and then blend until the matcha has dissolved and the milkshake is a beautiful pastel green.
At this point, you can either store the milkshake in the refrigerator for a couple hours to have for later (just give it a good stir before serving), or drink it immediately – add a handful of ice to a glass and pour over the milkshake, stirring to cool it down.
Drink up, cool down and re-energize!
By the way, this is an excellent and healthy alternative to your afternoon coffee! Hope you enjoy!
Note that in case this recipe looks familiar, I have actually posted it before, however it was in a sort of matcha recipe round-up. And besides, I took new pictures, and this recipe is good enough for its own post! 🙂
- 190ml (6.5oz) warm water, about 27C (80F) degrees
- 3½ teaspoons honey*
- 190ml (6.5oz) whole milk, cold*
- 3½ teaspoons matcha/green tea powder
- ice cubes, to serve
- Place warm water, honey and matcha (sift it in, if possible) in a blender and stir briefly to help dissolve the matcha. Pour in the cold milk and blend until thoroughly combined and frothy (note - you can also use a hand/immersion blender, or even vigorously plunge in a coffee press).
- Add ice cubes to a serving glass (or two, if you feel like sharing) and pour in the matcha milkshake. Stir to cool.
- You can also store/chill the milkshake in the refrigerator for a few hours; before serving, give it a good stir.