A healthy, flavourful, and delicious vegan matcha frappe, made with whole food plant-based ingredients, no refined sugars, and a sneaky serving of veggies.

What is a Matcha Frappe?

If you’ve never had a Starbucks Green Tea Frappuccino (aka Matcha Frappe), it’s basically an ice blended beverage made with their matcha green tea powder, whole milk, classic syrup (or vanilla syrup), and ice! It’s then topped with whipped cream for a final touch. 

It’s hardly vegan, but even more shocking, a grande has 61 grams of sugar, and a venti has 79 grams! So here I’ve set out to recreate the frappe, but with healthier ingredients, only natural sugar, and a hearty mix of matcha for the green tea lover (I see you!). 

You’ve probably seen a lot of Starbucks Copycat Recipes making this drink, but my version is healthy, vegan, dairy-free, refined-sugar-free, and with a higher-quality matcha flavor. 

Why You’ll Love This Recipe

This Vegan Matcha Frappe is your healthier, homemade version of a frappuccino. No hard feelings towards a certain coffee chain that serves a “matcha green tea frappuccino”, 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 Starbucks matcha frappuccino 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!

This matcha green tea frappe is 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!

How to Make a Matcha Frappe

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.

It’s completely dairy-free, 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! 

Ingredient Notes

• Frozen milk cubes: 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.
• Non-dairy milk: For non-dairy milk, I typically like to use almond milk or oat milk because they have the most neutral flavour.
• Hot water
• Matcha green tea powder: Our key ingredient! I like to use this brand of matcha because it’s good 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. I recommend premium matcha for the best taste and flavour. 
• Pure Vanilla extract
• Maple syrup or Frozen banana: You can also substitute simple syrup if desired. 
• Frozen zucchini (optional): I thought of adding in zucchini because I love using frozen zucchini in my smoothies. It’s neutral in flavor, 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. 
• Coconut whipped cream

Step-by-Step Instructions

1. 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.
2. 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, leaving you 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.
3. Taste and adjust by adding additional sweetener if desired. 
4. Pour into your favorite glass and serve with vegan whipped rice cream or coconut cream.

Secrets to Success

• Pre-freeze the non-dairy milk of choice in an ice cube tray. This will result in a creamier drink that will not water down as it melts.
• For non-dairy milk, I typically like to use almond milk or oat milk because they have the most neutral flavour. You can always try coconut milk, but keep in mind that it might alter the flavor a bit. 
• 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 considered adding zucchini because I love using frozen zucchini in my smoothies. It’s neutral in flavour, but a great way to add 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!
• If you want to add even more nutrition to this matcha frappe, add a scoop of your favourite vegan protein powder for an even healthier pick-me-up. 

Recipe FAQs

More Matcha Recipes

Matcha Monstera Cookies

Vegan Matcha Bubble Tea

Matcha Vanilla Bean Oatmeal

Matcha Quinoa Bliss Balls

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

Love & matcha,

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