Make your own refreshing, energizing and dairy-free matcha green tea frappe easily at home.

If you’re looking for a coffee-free way to start off the day or get you through the afternoon then look no further than matcha. The bright green tea powder seems to be making its way into everything these days, and with good reason.
Unlike the jitters and subsequent crash you can sometimes get with coffee, matcha provides a subtle boost that’s energizing but not overstimulating. I love its clean, fresh grassy flavor and how easy it is to use (no steeping necessary).

And while you can certainly whisk it into just about anything like ice cream, pudding, etc…, one of my favorite ways to use it is in a good old matcha green tea frappe. The creaminess and richness of milk is the perfect complement to the taste of the green tea.
What's in a Dairy-Free Matcha Green Tea Frappe?
Since this is a dairy-free version I like to use coconut milk for its clean, sweet taste and creaminess.
I also blend in pistachios and fresh mint, both for color and maximum flavor. In fact you could even skip the matcha and just pour that over ice and call it a day if you wanted a completely caffeine-free iced drink. The pistachios and mint give the milk a lovely green hue and uniquely refreshing zing (think pistachio ice cream crossed with mint chip). But if you’re looking for something with a little more pep, then I suggest you throw in that scoop of matcha powder too.

I like to serve mine blended frappé style rather than poured over ice so that it’s nice and icy throughout. Blending it make it feel like a real treat rather than just a drink since you can either sip it through a straw or eat it with a spoon. Top it with some whipped coconut cream if you’re feeling a bit more indulgent.
Enjoy!
More iced drinks:

Matcha Green Tea Frappe (Dairy-Free)
Make your own refreshing, energizing and dairy-free matcha green tea frappe easily at home.
Ingredients
- 2-3 teaspoons matcha green tea powder (culinary or ceremonial grade)
- 2 cups/480ml coconut milk (light or regular)
- ¼ cup fresh mint leaves, tightly packed
- 3 Tablespoons/42g shelled raw pistachios
- 1-2 Tablespoons/15-30ml raw honey, (or vegan sweetener of choice)
- 8 oz crushed ice
- Whipped coconut cream to top, (optional)
Instructions
- Whisk the matcha with 2 Tablespoons of hot water in a small bowl until smooth. Set aside to cool.
- Place the coconut milk, pistachios and mint leaves in a high speed blender and blend on high until smooth. Strain to remove any pieces of pistachios or mint and pour back into the blender along with the cooled matcha, sweetener and ice cubes. Blend on high until well combined.
- Pour into chilled glasses and serve immediately or top with whipped coconut cream if using.
Notes
(For Vegan substitute sweetener of choice instead of honey)
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
YumGoggle says
That is a beautiful drink. Looks like such a treat! Love your pictures!
Raia says
Beautiful! I love mint anything. Never tried it with pistachios, though. 🙂
jules says
This looks like such a treat - I just bought some matcha powder, now I know what to do with it!
~jules
Maria says
Love the pistachio crunch!
Shashi @ RunninSrilankan says
I, too, so love that you blended this up instead of serving it over ice - it's such a creamy and delicious drink! Loving this brilliant combo of matcha and pistachios and mint!