Matcha Shakes and Smoothies
A blender removes the clumping problem entirely — the mechanical action handles dry powder without a paste step.
Matcha shake
- Vanilla ice cream: about 100 g
- Milk: 100 ml
- Matcha powder: 15–20 g
Everything into the blender. The ice cream brings sweetness, so start on the low side.
More ice cream for a thicker result, more milk for something drinkable.
Banana smoothie
- Frozen banana: 1
- Milk or soy milk: 150 ml
- Matcha powder: 15 g
Frozen banana eliminates the need for ice, which would otherwise water it down. Freezing an ingredient beats adding ice.
Yogurt smoothie
- Plain yogurt: 100 g
- Milk: 100 ml
- Frozen strawberries or mango: 50 g
- Matcha powder: 15 g
Acidity pushes sweetness back and the result reads clean.
With greens
Matcha works in green smoothies with spinach or komatsuna.
Vegetal notes run parallel rather than clashing. Banana pulls the whole thing together.
Use less powder than usual
Other ingredients bring their own sweetness.
Someone who drinks at 20 g will often find 15 g sufficient in a blended drink. You can add more afterward; you cannot take it out.
About ice
Ice adds volume and subtracts flavor.
For cold without dilution, freeze one of the ingredients. Frozen matcha cubes work too — they never weaken the drink.
Without a blender
A sealed container and vigorous shaking gets close for a shake.
Soften the ice cream slightly first. Mash banana with a fork before adding.
Paste the powder with a little hot water and clumping disappears.
