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.
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.