Matcha blueberry drink (Print Version)
# Ingredients:
→ For the whipped cream layer
01 -
1 tablespoon of sweetened condensed milk
02 -
½ cup (120 ml) of heavy cream
→ Optional blueberry mix
03 -
2 tablespoons of water
04 -
½ tablespoon of agave syrup
05 -
½ cup (120 ml) of fresh or frozen blueberries
→ For the matcha frappuccino
06 -
¼ teaspoon of salt
07 -
1 tablespoon of matcha powder + a little extra for sprinkling
08 -
4 cups (1 L) of ice cubes or crushed ice
09 -
½ teaspoon of vanilla extract
10 -
2 tablespoons of sweetened condensed milk
11 -
1 ½ cups (360 ml) of milk, any type works
# Instructions:
01 -
With a handheld milk frother, whip the heavy cream along with the sweetened condensed milk. Keep going until it fluffs up and forms soft peaks, nearly doubling in size. Set it aside for later.
02 -
In a small blender, combine blueberries, water, and agave syrup. Blend it all until it's silky and smooth. Divide this mixture equally across the bottoms of two glasses.
03 -
Blend some ice, sweetened condensed milk, vanilla, salt, and milk in a powerful blender. If using blueberries, pour 2–3 tablespoons of this mixture over the blueberry layer in your glass.
04 -
Sift matcha powder on top of the remaining milk mixture and blend it again until it's completely smooth. Pour the matcha blend evenly into your glasses. Finish with whipped cream on top, sprinkle a little matcha powder over it, pop in a straw, and enjoy right away!
# Notes:
01 -
This matcha frappuccino can be made with the blueberry layer or kept plain. Both versions turn out great! Skip the blueberries? Just go ahead and mix the matcha straight into the milk blend instead (no middle layer needed).
02 -
Tip: Add a thin layer of crushed ice over the blueberries. It'll stop the blueberries from blending into the matcha and turning everything grayish.
03 -
Always sift matcha powder before using it. Skipping this step may leave clumps of matcha floating in your drink.