nutritional information

Per 1-cup serving:

  • Calories: 123
  • Protein: 5 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 21 g
  • Cholesterol: 0 mg
  • Sodium: 71 mg
  • Fiber: 1 g
  • Sugar: 18 g
Vegan Gluten-Free

Frozen Matcha Slushies

Frozen Matcha Slushies

Makes 7 slushies

We tried to get the consistency of this beverage close to that of the frozen milk teas served in Taiwanese-inspired boba tea shops. It’s more like a slushie than a smoothie or milkshake, and is only mildly sweet. The recipe makes enough blender-ready frozen matcha cubes for seven 1-cup servings, so you can whip up a slushie in seconds anytime the mood strikes.
  • 2 Tbs. matcha tea powder
  • 2 cups soymilk or almond milk, plus ¼ cup more for each slushie
  • ⅓ cup agave nectar

1. Place matcha in medium bowl, and whisk in 2 cups water brought to just under a boil. Cool.

2. Whisk soymilk and agave nectar into cooled matcha tea. Pour into 42 1-oz. ice cube molds, and freeze.

3. For each slushie: Place 6 frozen cubes in blender, and add 1/4 cup soymilk. Blend 15 to 20 seconds, or until smooth.

April/May 2013 p.37

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Add a few spinach leaves for color. I add them to lime-y smoothies and green tea smoothies, and the color pops!

TheCassinator - 2015-01-28 17:54:37

good use of macha

denise keyes - 2014-07-01 00:02:42

Mine turned white, not green-tinged or otherwise, and it doesn't taste like green tea to me. Maybe I need to add more matcha next time. It's not supersweet, which is nice. At 63 calories a pop, it's a nice change to my day without breaking the nutrition bank. Plus it's almond milk with green tea so pretty healthy (and much cheaper!) compared to a Starbucks Frap. I will be making these often!

Alix - 2014-04-22 03:12:58

Instead of using six cubes for 1 slushie. I used three and added frozen mango and frozen blackberries. It was yumm. But the matcha alone is awesome too.

Trace - 2014-01-27 06:06:46

add some spirulina, and ya got me

Pete Skinner - 2013-05-13 22:42:21

looks good

chris - 2013-04-19 17:35:28

I absolutely LOVE this. I'm allergic to almonds and soy, so I used a mix of coconut and rice milk instead. Still amazing!

Anna Claire - 2013-04-17 21:03:18

Is there a way to get this vibrant green color, like in the picture? After whisking in the milk, the drink turned brownish...?

Christen Stewart - 2013-04-16 03:35:58