Blender Matcha Kakigori Recipe (Japanese Shaved Ice)
This refreshing and light homemade matcha Kakigori is easy to make and the perfect summer ice treat. This classic Japanese dessert is made vegan, gluten-free, refined sugar-free, and oil-free!
Servings: 1 serving
Ingredients
- 2 cups ice cubes
- 1 serving matcha I like to use about 1/2 tbsp per serving
- filtered water
- maple syrup to taste*
- toppings
- dango
- sweet read bean
- dairy free condensed milk
- dairy free ice cream
Instructions
- Start by preparing matcha by bringing 1/4 cup of filtered water to a low boil. Once the water begins to boil, remove from heat and let sit for about a minute.
- Prepare a serving of matcha and whisk with the hot, but not boiling water, until clumps are removed and matcha is light and frothy. Add another 1/4 cup of cold filtered water along with maple syrup to taste and whisk lightly.
Video
Notes
Secrets to Success
- To crush your ice, be sure to use a high-power blender. Having a tamper helps to crush the ice, and you can pause in between blending spurts to scrape down the edges of the blender. Be patient, and crush your ice just before serving. If it sits out, it will start to melt and may turn into one large ice chunk.
- For more details on preparing matcha, you can refer to the Ultimate Guide to Making Matcha. I recommend high-quality matcha for the best flavor and maple syrup for the most neutral flavor. Agave syrup also works, as does a simple syrup.
- I recommend using smaller ice cubes versus larger ones. It will make the blending process a lot easier for you and your blender!
- Keep in mind the mixture should be sweeter than a normal drink, as the crushed ice will mellow out the flavor. Think syrup, and add a little more maple than you usually would.