It’s officially Spring! Though it doesn’t always feel like it. Every morning this week has been perpetuated with light rain and cloudy skies.
To welcome Spring, I made matcha green tea milkshakes.
My matcha recipe collection has been seriously neglected lately. I haven’t stopped loving matcha flavored foods. I still order and buy them whenever available. I just haven’t been baking much with matcha, though I plan on rectifying that.
I thought about making a healthy green beverage, but knew DH would turn his head. So instead, I made matcha milkshakes. Not nearly as healthy, but they are delicious and at least there is some healthy matcha powder in there.
For those unfamiliar working with matcha powder, this is the brand I bake with.
It’s a premium quality matcha powder, so each little canister costs about $10 at the Japanese markets. But the green color is much more vibrant and stays so even when I’m finished baking. The lower quality ones have a much duller green and baked goods end up turning a brownish green when finished. I even tried using the culinary quality one offered by this brand, but still no luck. The color was just not to my liking.
1 cup vanilla ice cream
1/2 cup fat free milk
1 tbsp high quality matcha powder
Blend everything in a blender on high speed until smooth. I set mine on the "smoothie" setting.
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