Vanilla Matcha Frappe Cocktail Recipe

I love mixing up drinks that feel both refreshing and a little special, and honestly, this one nails it. A Vanilla Matcha Frappe Cocktail brings together the smooth taste of vanilla and the earthy kick of matcha for a drink that’s creamy, cool, and just boozy enough.

It’s sort of like your favorite matcha latte or frappuccino, but with a grown-up twist—perfect for winding down in the evening.

When I first tried making this, I wanted something that felt like a treat but wouldn’t take ages to whip up. The vanilla smooths out matcha’s boldness, and the frappe style keeps it icy and satisfying.

You get that familiar comfort of a matcha drink, but with a new layer of flavor that really pops.

You only need a handful of ingredients and some basic kitchen gear. Once you give it a shot, you’ll see how easy it is to have a café-style matcha cocktail at home.

Vanilla Matcha Frappe Cocktail Recipe

I like this drink because it mixes matcha’s earthy taste with the smooth sweetness of vanilla. It works as a refreshing pick-me-up, and I can use dairy or plant-based milk—whatever’s in the fridge.

Equipment

To make this frappe, I just grab a few simple tools. The right equipment makes it way easier to get a smooth, even blend.

• Blender – A high-speed blender crushes ice and mixes everything well.
• Measuring spoons – I use these for the matcha powder, vanilla, and sweeteners.
• Measuring cup – This helps me get the right amount of milk.
• Small whisk or matcha whisk – I whisk the matcha into a paste first so I don’t end up with clumps.
• Tall glass – I chill the glass if I remember, so the frappe stays cold.
• Straw or spoon – A wide straw is great for sipping thicker drinks.

Whisking the matcha before blending really makes a difference. If I skip that step, the powder just clumps up, and nobody wants that.

Ingredients

I pick ingredients that balance creamy, sweet, and earthy flavors. The recipe’s flexible, so I swap dairy for non-dairy whenever I want.

• 1 teaspoon matcha powder
• 2 teaspoons hot water (to make matcha paste)
• 1 cup dairy milk, soy milk, or coconut milk
• 1 teaspoon vanilla extract or 1 tablespoon vanilla syrup
• 1–2 teaspoons honey or maple syrup (optional)
• 1 cup ice cubes
• Sweetened matcha works if I want less bitterness

Coconut milk gives a richer texture, while soy milk keeps things lighter. Vanilla syrup blends in easily, but vanilla extract brings a stronger hit of flavor.

Instructions

I follow a few easy steps to pull this drink together. Blending in the right order keeps the texture smooth.

• Whisk the matcha powder with hot water until it turns into a smooth paste.
• Add the milk, vanilla, and sweetener to the blender.
• Pour in the matcha paste.
• Toss the ice cubes on top.
• Blend on high until the ice is crushed and the drink looks frothy.
• Taste and add more sweetness if you want.
• Pour into a chilled glass and grab a straw.

I usually blend longer than I expect, just to make sure the frappe turns out light and airy.

Notes

I like using unsweetened matcha so I can control the sweetness myself. If I’m craving something more dessert-like, I’ll add extra syrup or honey.

Coconut milk makes it extra creamy and thick, while dairy milk brings that classic vibe. Soy milk sits somewhere in the middle—not too heavy, not too light.

If the flavor comes out too strong, I just add more milk. If it’s too thin, I cut back on the ice. Tweaking these little details lets me get the texture just right.

Tasting Notes

When I take that first sip, I get this smooth blend of vanilla sweetness swirling with the earthy taste of matcha. The creamy texture feels rich, yet the crushed ice keeps everything light and pretty refreshing.

The matcha gives me a gentle caffeine boost—honestly, it’s just right for a mid-afternoon drink. It’s not as intense as coffee, so I get a nice lift without the jitters.

I like knowing matcha brings some antioxidants into the mix. The flavor comes through first, but I can’t help but appreciate that extra benefit in every sip.

What really stands out is the balance of flavors. Vanilla softens matcha’s natural bitterness, and the milk adds this silky finish.

There’s just enough sweetness to tie it all together, but thankfully, it never gets overwhelming.

As for the aftertaste? It’s clean and a little grassy, lingering just long enough to remind me of the matcha without burying the vanilla.