Matcha White Chocolate Shake
A silky, naturally sweet shake combining earthy matcha with creamy white chocolate and cold milk. The matcha is whisked into a smooth paste before blending to ensure no grittiness, while honey adds subtle depth. Serve immediately over ice for a refreshing Japanese-inspired drink that's equally at home as a breakfast treat or afternoon indulgence.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 shakes (about 12 fl oz / 360 ml each)
Steps
Before you start
- Use cold milk straight from the fridge for the creamiest texture
- Have your matcha powder and white chocolate at hand—they go directly into the blender
- If using ice, add it just before blending to keep it from becoming watery
Whisk matcha to a pasteOven 170°F / 75°C
- In a small bowl or cup, add the matcha powder.
- Slowly pour in the hot water (about 170°F / 75°C—just under boiling) while whisking with a small whisk or fork in a zigzag motion for about 30 seconds.
- This dissolves the matcha smoothly and prevents lumps.
- Continue whisking until you have a bright green, creamy paste with no visible powder.
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Ready when: Bright green, lump-free paste with a slight foam on top
Tip: Don't use boiling water—it can scald the matcha and turn it bitter. Whisking is key; a spoon alone won't fully dissolve the powder.
Combine in blender
- Add the chopped white chocolate, cold milk, honey, and the matcha paste to a blender.
- If using vanilla extract and ice, add them now too.
- Close the lid securely.
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Tip: Add ice just before blending if you want a frosty shake; skip it for a creamier texture.
Blend until smooth
- Blend on high speed for 45 seconds to 1 minute, until the shake is completely smooth, creamy, and pale green.
- If using ice, blend until no chunks remain and the shake is frothy.
- Stop and check the consistency—it should be pourable but thick, like a milkshake.
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Ready when: Completely smooth, pale green, creamy texture with no visible particles
Tip: If the shake seems too thick, add 2–3 tablespoons more cold milk and blend again. If too thin, add a few more ice cubes or a bit more white chocolate.
Pour and serve
- Divide the shake evenly between two tall glasses (about 12 fl oz / 360 ml each).
- Serve immediately while cold and frothy.
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Tip: Serve right away to enjoy the best texture and temperature. If it sits, it will separate slightly as the ice melts.
Good to know
Tips
- Culinary-grade matcha is smoother and less bitter than ceremonial-grade; it's perfect for shakes and blended drinks.
- Whisk the matcha with hot water first—this prevents lumps that can't be broken down fully by blending.
- For a thicker shake, replace up to ½ cup of the milk with vanilla ice cream or Greek yogurt.
- Add a pinch of sea salt to amplify the matcha's umami depth and offset the sweetness of the white chocolate.
Storage & reheating
Best enjoyed fresh. If you must store, refrigerate in a covered container for up to 2 hours, though the texture will become less fluffy as ice melts. Do not freeze—the drink will separate when thawed.
Substitutions
- white chocolate, chopped → White chocolate chips or 2 tbsp (15 ml) sweetened condensed milk mixed with 1 tbsp (14 g) unsalted butter. If you don't have white chocolate bars, chips work fine and may blend slightly faster. Condensed milk adds richness and sweetness in a pinch.
- whole milk, cold → Oat milk, almond milk, or coconut milk. Plant-based milks work well; use the same amount. Coconut milk will add a subtle tropical note and extra richness.
- honey → Agave nectar or simple syrup (equal amount). Agave and simple syrup are milder in flavor and dissolve more easily in cold drinks.
- vanilla extract → Almond extract or ½ tsp cardamom powder. Almond extract adds nuttiness; cardamom brings a warm, aromatic spice that pairs beautifully with matcha.
