Matcha protein shake

A matcha protein shake is an iced matcha made with milk and protein powder, shaken or blended in a few minutes. Vanilla protein and a little maple syrup soften matcha's bitter edge, so it tastes like a thick, cold vanilla matcha latte.

Ingredients

For 1 glass, about 5 minutes:

• 2 g matcha (1 heaped teaspoon)
• 30 ml water (1 oz), at 70-80 °C (158-176 °F)
• 250 ml cold milk (8.5 oz), any milk you like
• 1 scoop vanilla protein powder, about 30 g (check the scoop size on your tub)
• 5 ml maple syrup (1 teaspoon), or honey, if you like
• A handful of ice

You will also need a sieve, a bamboo whisk or a milk frother, and a shaker bottle or a jar with a tight lid.

How to make a matcha protein shake

1. Sift the matcha. Sift 2 g of matcha into a small bowl, so it does not clump.
2. Whisk it in warm water. Pour in 30 ml of water at 70-80 °C and whisk quickly in a W shape for 15-20 seconds, until smooth.
3. Sweeten. Stir the maple syrup into the warm matcha, where it mixes in easily.
4. Fill the shaker. Pour the cold milk into the shaker bottle first, then add the protein powder and the matcha.
5. Shake. Close the lid tightly and shake hard for 20-30 seconds, until there are no lumps of powder left.
6. Pour. Pour over ice in a tall glass and drink it straight away.

The milk goes in first so the small amount of warm matcha cools at once. Never shake hot water in a sealed bottle; the pressure can push the lid off.

Blended matcha protein shake

For a thicker, colder shake, use a blender. Put the cold milk, protein powder, the whisked matcha and 1 frozen banana (about 120 g), broken into chunks, into the blender. Blend for 30-45 seconds until smooth, then add the ice and blend for another 10 seconds. The banana makes it sweeter, so taste it before you add any syrup.

Variations

• Dairy-free. Use almond or soy milk and a plant-based protein powder.
• Stronger matcha. Use 3 g of matcha in the same 30 ml of water.
• Less sweet. Leave out the syrup and use unflavored protein powder. It tastes more like plain iced matcha.
• Spiced. Add a pinch of ground cinnamon to the shaker.

Tips

• Water first, always. Matcha does not dissolve, and stirred straight into cold milk it stays in clumps. A small shot of whisked matcha mixes in smoothly.
• No whisk? Shake the matcha with 30 ml of cool water in a small jar for 20-30 seconds before it goes in. Here are more ways to make matcha without a whisk.
• Drink it fresh. The powder slowly settles. If it stands, shake it again.

Without the protein powder, this is close to an iced matcha latte.

Which matcha to use

For drinks with milk, choose a matcha with a fuller, stronger taste that holds its own with milk. That is what our Premium Matcha is for: lattes, iced matcha and matcha with syrups. It is ideal for everyday use.

Questions

Which protein powder works with matcha?

Vanilla or unflavored, whey or plant-based. Vanilla rounds off the bitter edge of the matcha. Chocolate and strong fruit flavors cover the matcha almost completely.

Can I mix matcha straight into the shaker?

It tends to stay in small clumps in cold milk. Whisking it in a little warm water first takes a minute and gives a smooth shake with no specks.

Can I make it dairy-free?

Yes. Use almond, soy or another plant milk, and a plant-based protein powder.

Can I make it ahead?

It is best fresh. Kept in a closed bottle in the fridge for a few hours, it thickens and the matcha settles, so shake it hard again before you drink it.

Does a matcha protein shake have caffeine?

Yes, the caffeine of the matcha in it: roughly 60-70 mg for 2 g. For less, use 1 g of matcha, about 30-35 mg.