Want to know how to make a milkshake? Even better, want to know how to make a MATCHA milkshake? This quick and easy milkshake recipe can be made in just FIVE minutes.
Is making this matcha milkshake as easy as combining all ingredients and blending it? YES!
The best milkshakes have the perfect ratio of ice cream to milk so that it’s not too hard to drink through a straw yet it’s not completely liquid.
I go with three scoops of ice cream for every 1/4 cup of milk.
And yes, this matcha milkshake has three scoops of ice cream for one serving.
Took me many, many trials but I got the ratio that I like the best. The sacrifices I make for this blog. Ha.
Matcha in Recipes
Matcha (green tea powder) may be labeled as ceremonial grade and cooking or culinary grade but really, that’s all marketing lingo.
It really doesn’t mean too much since there’s no standard that matcha companies goes by. A matcha brand may say it’s ceremonial grade but it may be labeled as cooking grade by another company.
For recipes, don’t use the highest quality but instead find matcha that’s the brightest green in the $15 – $25 price range.
Ones that are too cheap tend to be a dull green color and most likely is not real Japanese matcha, but instead a poor quality Chinese version.
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What I Used to Make This Matcha Milkshake
Don’t get the most expensive but don’t get the cheapest. Spend $15-$25 for a tin.
- Immersion blender
- Vanilla ice cream, milk, and my favorite salt that I use for all recipes.
- Measuring cups
- Measuring spoons
- Ice cream scoop
Doubles as food storage. (Get the plastic lids!)
- Green paper straws
Because trying to drink a milkshake without one is just asking for a mess down your shirt.
The 2-cup container that the immersion blender came with was the right size to make one milkshake.
Combine ice cream, milk, salt, and matcha. To make things easier, layer in the matcha between the scoops of ice cream so you don’t have any green tea powder flying around everywhere.
Why the salt? I like to add a little bit in sweet recipes to enhance the flavor.
Don’t use rock hard ice cream since it’ll be too much work for the blender. The ice cream is perfect to use when it’s somewhat soft and easy to scoop but not runny.
Wait a few minutes after taking it out of the freezer and let the ice cream soften a bit before blending.
I pulsed the entire thing on low for a few seconds until everything was blended together.
See how easy it was to make a milkshake?
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