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This Vegan Matcha Frappé is your healthier, homemade version of a frappucino. No hard feelings towards a certain coffee chain that serves a “matcha frappucino”, buuut I’ve gotta say that the matcha at that particular chain is not real matcha–it’s more sugar than anything else. I’ll admit that I, too, used to enjoy the matcha frappucinos because well, I love matcha, and who doesn’t love something sweet and creamy when they’re young?
Fortunately, I’ve come up with an at-home version that you can make with good for you ingredients. And while you’re at it, you’ll probably save money too!
These vegan matcha frappés are made with a handful of simple ingredients like matcha, non-dairy milk, vanilla bean, maple syrup, dates or banana, and if you’re feeling adventurous, zucchini. I know what you’re thinking, zucchini? but I’ll explain!
This recipe is refreshing, energizing and light, with a bold matcha flavour. All you need are 5-6 ingredients and a blender to make this cooling drink, sweetened with fruit and unrefined sugars.
There’s no dairy and you can actually taste the matcha, so if you’re a matcha fan, you will LOVE this frosty drink. It’s a little more fun than having your standard matcha latte and you can sneak in a serving of veggies too!
For the non-dairy milk, I typically like to use almond or oat milk because they have the most neutral flavour.
I like to use this brand of matcha, because it’s high quality and full of that bold matcha flavour. You can always add more or less matcha to your drink if you’re a caffeine fiend.
Finally, let’s address the zucchini. I thought of adding in zucchini because I love using frozen zucchini in my smoothies. It’s neutral in flavour, but a great way to add some texture and veg to any frozen drink. It’s completely optional, but great for anyone looking to sneak in something extra. Think of it this way, it’s a health upgrade from using plain ice cubes, and either will work!
A healthy vegan matcha frappé, made with whole food plant based ingredients, no refined sugars and a sneaky serving of veggies.
1 cup frozen non-dairy milk ice cubes (do this beforehand)*
1 1/2 cup non-dairy milk
1/4 cup hot water
1 tablespoon matcha powder (I like this brand of matcha)
1 teaspoon vanilla extract, or 1 vanilla bean pod, scraped
1–2 tbsp maple syrup, one date, or one frozen ripe banana
1/2 cup cubed frozen zucchini
vegan rice whip or coconut whip to serve
Prepare your matcha by whisking together matcha powder and hot water until no clumps remain. This will help to rid of any clumps in your drink once blended.
In a high power blender, add ice cubes, frozen zucchini (if using), non-dairy milk, whisked matcha, vanilla and sweetener of choice. Blend until chunks are broken down and you are left with an even texture. If you’d like to thin out your drink, you can add additional non-dairy milk to blend. I recommend using a tamper to help break down any finicky ice chunks.
Taste and adjust by adding additional sweetener if desired. Serve with vegan whipped rice cream or coconut cream.
Pre-freeze non-dairy milk of choice in an ice cube tray. This will result in a creamier drink that will not water down as much as it melts.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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