5-Minute Matcha Smoothie
This matcha smoothie is creamy, lightly sweet, and packed with earthy green tea flavor. It takes just five minutes and a handful of ingredients, so it’s an easy morning pick-me-up or afternoon reset.
Frozen banana gives it a milkshake-thick texture without any ice, and a touch of honey or maple syrup balances the matcha’s gentle bitterness.
What Makes This Matcha Smoothie So Good
The frozen banana is the secret to its thick, creamy body. No ice means no watered-down flavor, just pure matcha and milk.
A little sweetener rounds out the earthy notes without covering them up. It’s filling enough for breakfast but light enough that you won’t crash after.
Ingredients
- 1 1/2 cups milk: any kind works, oat or dairy both do well
- 1 large frozen banana: peeled and sliced before freezing
- 2 tsp matcha powder: ceremonial or culinary grade
- 1 to 2 tsp honey or maple syrup: to taste, for a gentle sweetness
- 1/4 tsp vanilla extract: optional, adds a soft warmth
- Pinch of salt: just a tiny pinch to brighten the flavor
Variations / Substitutions
- Use oat, almond, or coconut milk: oat milk makes it the creamiest, almond milk keeps it lighter.
- Swap the sweetener: agave, date syrup, or a soaked date all work. Leave it out altogether if you prefer.
- Add a scoop of protein powder: unflavored or vanilla blends in almost invisibly.
- Throw in a handful of spinach: you won’t taste it, but you’ll get an extra green boost.
For a fruitier drink, try our Mango Lassi Smoothie.
How to Make a Matcha Smoothie
Step 1: Blend the Smoothie
Combine the 1 1/2 cups milk, 1 large frozen banana, 2 tsp matcha powder, 1 to 2 tsp honey or maple syrup (sweeten to your preference), 1/4 tsp vanilla extract, and a tiny pinch of salt in a blender. Blend on high for 30 to 45 seconds, until completely smooth and creamy. The mixture will be thick and pale green.
Step 2: Taste and Adjust
Give the smoothie a quick taste. If it needs more sweetness, blend in another 1/2 to 1 tsp honey for 10 seconds. For a stronger matcha kick, add 1/2 tsp more matcha and blend again.
Step 3: Pour and Serve
Pour the smoothie into a tall glass. Drink it right away while it’s still cold and thick. A sprinkle of matcha on top or a thin banana slice makes it look like it came from a café.
A Few Handy Tips
- Sift the matcha through a fine-mesh strainer before blending if you’ve ever had a gritty smoothie and want it silky smooth.
- The banana should be fully ripe (lots of brown spots) when you freeze it; that’s where most of the sweetness comes from.
- If your blender struggles to get going, add a splash more milk and stop to scrape down the sides once or twice.
- For a protein-packed version, blend in 1 scoop of unflavored or vanilla protein powder and use the full 1 1/2 cups of milk.
Scaling up for a crowd? Here’s how much you’ll need per serving:
| Servings | Milk | Banana | Matcha | Honey |
|---|---|---|---|---|
| 1 | 1 1/2 cups | 1 large | 2 tsp | 1–2 tsp |
| 2 | 3 cups | 2 large | 4 tsp | 2–4 tsp |
Frequently Asked Questions
Can I use fresh banana instead of frozen?
Yes, but you’ll want to add a handful of ice to get that thick, frosty texture.
Does matcha have caffeine?
Yes, about 70 mg per 2 tsp, roughly the same as a cup of green tea.
Can I make this smoothie ahead of time?
It’s best fresh, but you can refrigerate leftovers in a sealed jar for up to 4 hours. Shake well or re-blend before drinking.
Is this recipe vegan?
Yes, as long as you use plant-based milk and maple syrup for the sweetener.
Matcha Smoothie Recipe
Ingredients
Method
- Combine milk, frozen banana, matcha, honey, vanilla, and salt in a blender. Blend on high until smooth, about 30 to 45 seconds.
- Taste and add more honey or matcha if desired. Blend briefly to combine.
- Pour into a tall glass and serve right away.
