Creamy Matcha Milkshake
A thick, velvety Japanese-style milkshake with grassy, slightly bittersweet matcha balanced by vanilla ice cream. Whisking the matcha into a little warm milk first keeps it silky and free of clumps.
- Prep
- 8 min
- Cook
- 1 min
- Wait
- 5 min
- Total
- 14 min
- Makes
- 2 shakes (about 12 oz / 350 ml each)
Steps
Before you start
- Put two serving glasses in the freezer 10 minutes ahead (or while you prep) so the shakes stay cold and thick.
- Take the ice cream out of the freezer about 5 minutes before blending so it's scoopable but still firm.
- Use ceremonial or high-quality culinary matcha; cheap or old matcha tastes harsh and brownish.
- Keep the milk cold for the blending step; only the small amount for dissolving the matcha is warmed.
Chill the glasses
- Place two tall 12-oz (350 ml) glasses in the freezer.
- Take the vanilla ice cream out and let it sit on the counter so it softens slightly.
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Ready when: Ice cream gives slightly when pressed with a scoop but is still firm
Tip: Don't let it melt; soupy ice cream makes a thin shake.
Sift the matcha
- Push 1½ tbsp (9 g) matcha through a fine-mesh sieve into a small bowl or mug, pressing lumps with the back of a spoon.
- Add the pinch of salt.
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Ready when: Powder looks fine and fluffy with no clumps
Tip: Sifting is the key to a smooth, speck-free shake.
Warm the milkOven 160°F / 70°C
- Heat 2 tbsp (30 ml) milk in a small saucepan over medium-low heat for about 1 minute, or microwave for 15 seconds, until steaming and about 160°F (70°C).
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Ready when: Small wisps of steam rise and tiny bubbles form at the edge
Tip: Don't boil it; overheated liquid makes matcha taste bitter.
Make the matcha paste
- Pour the warm milk over the sifted matcha.
- Whisk briskly in a zigzag motion for 30 seconds, until you have a smooth, glossy, deep green paste.
- Stir in the honey if using.
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Ready when: No dry specks remain and the paste looks glossy and uniform
Tip: Scrape the sides of the bowl so no powder hides there.
Load the blender
- Pour the cold milk into the blender first, then scrape in the matcha paste, then add the ice cream scoops on top.
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Tip: Liquid first helps the blades catch and prevents air pockets.
Blend until thick
- Blend on low for 10 seconds, then medium-high for 20–30 seconds, until the shake is uniformly pale green and swirls smoothly.
- Stop and stir with a spoon if any ice cream is stuck.
- Taste and add a little more honey if you want it sweeter.
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Ready when: Thick, pourable, with no visible ice cream chunks and an even green color
Tip: Over-blending warms and thins the shake; stop as soon as it's smooth.
Serve right away
- Pour into the chilled glasses.
- Top with whipped cream and a light dusting of matcha through the sieve, if using.
- Serve immediately with a wide straw.
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Ready when: Shake holds a soft peak when it falls off a spoon
Tip: Serve within 5 minutes; it thins out as it warms.
Good to know
Tips
- Sift matcha every time; even good powder clumps and won't dissolve fully in cold liquid.
- For a thicker shake, use 1 less tbsp of cold milk (start with ⅔ cup / 160 ml); for thinner, add milk 1 tbsp at a time.
- Fresh matcha is bright green; if yours is dull and brownish, it's stale and will taste bitter.
- Add a few ice cubes only if you want a lighter, icier texture; they dilute the flavor.
Make ahead
Sift and whisk the matcha paste with the warm milk up to 1 day ahead; cover and refrigerate, then whisk again before blending. Blend the shake just before serving.
Storage & reheating
Best drunk immediately. Room temperature: not recommended beyond 10 minutes. Fridge: up to 1 day in a sealed jar, though it will thin and separate; shake well. Freezer: pour into a freezer-safe container for up to 1 month, then re-blend with a splash of cold milk (about 2 tbsp / 30 ml) to revive it.
Substitutions
- vanilla ice cream → Green tea or coconut ice cream, or dairy-free vanilla ice cream. Green tea ice cream gives a stronger matcha flavor; reduce the matcha to 1 tbsp if using it.
- whole milk → Oat milk, almond milk, or soy milk. Oat milk gives the creamiest dairy-free result; use the same amount.
- honey or simple syrup → Maple syrup or sweetened condensed milk. Use 1 tbsp (15 ml) maple syrup, or 2 tsp condensed milk for a richer, sweeter shake.
- matcha powder → Culinary-grade matcha. Culinary grade is fine for blended drinks, but may be slightly more bitter; add extra honey to taste.