Matcha Rose Milkshake Cocktail
This Matcha Rose Milkshake Cocktail blends creamy matcha, floral rose, and vanilla ice cream into a smooth, indulgent treat. Sweet, refreshing, and just a little out of the ordinary—serve with whipped cream and rose petals for an impressive dessert drink!
Equipment
- Blender
- Bamboo whisk (chasen)
- Measuring cups and spoons
- Electric frother
- Tall glass (chilled)
- Spoon or spatula
- Straw or cocktail spoon
Ingredients
- 1 cup cold milk whole milk or oat milk
- 1 teaspoon matcha powder
- 2 tablespoons rose syrup store-bought or homemade
- 1 teaspoon rose water or 1 drop rose extract
- 1 scoop vanilla ice cream
- 1 tablespoon simple syrup optional, if you like it sweeter
- 0.25 cup heavy cream for whipped cream topping
- pink food coloring optional, a few drops
- dried rose petals for garnish
- whipped cream or rose whipped cream for topping
Instructions
- Whisk matcha powder with 2 tablespoons hot water using a bamboo whisk until smooth.
- Add milk, vanilla ice cream, rose syrup, rose water (or extract), and whisked matcha to a blender.
- Blend until everything is creamy and fully mixed.
- Taste and add simple syrup if you want it sweeter. Add a few drops of pink food coloring if desired.
- In a separate bowl, whip heavy cream until soft peaks form (add a drop of rose extract if you want extra floral flavor).
- Pour the milkshake into a tall, chilled glass.
Notes
Whisking the matcha first prevents clumps. Homemade rose syrup is easy (simmer sugar, water, dried rose petals, strain). Rose water = softer floral flavor; extract is stronger. For a lighter treat, use rose milk and skip the ice cream. Pink coloring makes it extra pretty! Serve cold for best texture and taste.