Whipped Matcha Frappe

How to Make Whipped Matcha Frappe

1. 1

   Step 1: Bloom the matcha

   Sift the matcha into a small bowl to remove lumps, then add the hot water and whisk briskly until you have a smooth, dense paste with no clumps. Set this vivid green paste aside while you prepare the foam.

   For this step

   • 2 tbspceremonial matcha powder
   • 2 tbsphot water (for blooming matcha)
   
2. 2

   Step 2: Whip the aquafaba to stiff peaks

   In a clean, chilled mixing bowl, combine the aquafaba and cream of tartar and whip on high speed until foamy, about 3–5 minutes. Gradually add the powdered sugar and continue whipping until glossy, stiff peaks form — this can take 6–10 minutes total depending on your mixer.

   For this step

   • 3 ⁄4 cupaquafaba (liquid from canned chickpeas), chilled
   • 3 tbspconfectioners' (powdered) sugar
   • a pinchcream of tartar
   
3. 3

   Step 3: Fold in flavor and stabilize

   Gently fold the matcha paste, vanilla extract, and a pinch of salt into the whipped aquafaba in two additions so you keep as much volume as possible. Use a spatula to incorporate until the foam is evenly colored and retains firm peaks.

   For this step

   • 1/2 tspvanilla extract
   • a pinchfine sea salt (pinch)
   
4. 4

   Step 4: Assemble the frappe

   Divide ice between two tall glasses and pour the cold milk over the ice, leaving a little space at the top. Spoon generous dollops of the whipped matcha foam on top of each glass, smoothing or swirling lightly for a pretty finish.

   For this step

   • 2 cupscold milk or unsweetened plant milk (your choice)
   • 1 1/2 cupsice cubes
   
5. 5

   Step 5: Serve and garnish

   Dust a little extra matcha over the foam for a bright finish and serve with a straw for drinking through the foam or a spoon for scooping. Drink immediately so the foam retains its airy texture.
   

1. Sift the matcha into a small bowl to remove lumps, then add the hot water and whisk briskly until you have a smooth, dense paste with no clumps. Set this vivid green paste aside while you prepare the foam.
2. In a clean, chilled mixing bowl, combine the aquafaba and cream of tartar and whip on high speed until foamy, about 3–5 minutes. Gradually add the powdered sugar and continue whipping until glossy, stiff peaks form — this can take 6–10 minutes total depending on your mixer.
3. Gently fold the matcha paste, vanilla extract, and a pinch of salt into the whipped aquafaba in two additions so you keep as much volume as possible. Use a spatula to incorporate until the foam is evenly colored and retains firm peaks.
4. Divide ice between two tall glasses and pour the cold milk over the ice, leaving a little space at the top. Spoon generous dollops of the whipped matcha foam on top of each glass, smoothing or swirling lightly for a pretty finish.
5. Dust a little extra matcha over the foam for a bright finish and serve with a straw for drinking through the foam or a spoon for scooping. Drink immediately so the foam retains its airy texture.