*Thank you to Sunfood for sponsoring this post. All photos, opinions, and text are mine alone.
Creamy Matcha Vanilla Milkshake has a rich and silky smooth texture, plus a huge boost of nutrition thanks to the anti-inflammatory and naturally energizing matcha green tea it contains.
Spring is here and that means bring ALL the green goodness my way!
In all honesty, I make it a point to consume a variety of green goodies all year round, every single day.
But when spring arrives and the grass begins to get a bit brighter and the sun becomes a little warmer, something inside of me just wants more green goodness in my life! Salads, veggies, fresher food, you know what I mean.
I also love is sneaking some green goodness into my smoothies and shakes each day. Because well, why not?
Today’s recipe is full of green goodness and features one of my most favorite health products of the last 5 years—matcha green tea!
What is matcha?
If you still haven’t heard of matcha tea yet, no worries; it’s nothing strange, but it is pretty special. Matcha is basically shade-grown (raw), ground green tea leaves that are native to Japan. Not all matcha comes from Japan, but a high-quality option will always come from Japan (versus China, etc.). Since matcha leaves are never heated like regular green tea, they retain more nutrition and benefits. On the same note, they are also more delicate during growing, so they should always be organically produced for optimal nutrition.
Top Benefits of Matcha!
Matcha is incredibly detoxifying and helps calm inflammation, aids digestion, and can help lower cholesterol. It can also be useful for alleviating anxiety due to the specific amino acids it contains, such as L-theanine. You can use matcha in hot or cold recipes just like you would use regular green tea, and while it does come in supplements, as with most healthy foods, it’s always better to get your nutrients from the food itself.
Why I Love Matcha:
I especially love the earthy flavor matcha has and the calming, energizing feeling it gives me. Matcha is much different than coffee because it’s less stimulating than coffee and won’t give you the jitters. Matcha is super calming, which is great for me since I’ve struggled with anxiety for years! It’s also packed with chlorophyll, the glorious green color in plants that makes them so good for us. Taste-wise, I enjoy how matcha enhances the taste of a smoothie or shake without making it taste too grassy, but you can also use it make a coffee-free latté, in oatmeal or chia pudding, or use it in whatever else your heart desires.
But, in my book, nothing does matcha justice quite like using it in a healthy vanilla shake recipe where the flavors of vanilla and matcha really combine into something special!
My Creamy Matcha Vanilla Milkshake is nothing like your typical milkshake. I’ve used a plain unsweetened non-dairy yogurt by So Delicious in place of the high-fat ice cream found in most milkshakes, so you still get that uber creamy texture and mouthfeel without all the unhealthy fats, cholesterol, and empty calories from sugar. I have always enjoyed adding herbs and spices to shakes and smoothies because they give the recipes a really love twist and contain a lot of nutriiton. Tea is no exception! Matcha is great in shakes and smoothies and is a different way to try it out rather than just as a hot beverage.
The matcha powder I used in this recipe is by Sunfood, who contacted me to see if I would be interested in trying their matcha out. Sunfood’s matcha is brand new to the market and is pretty good, although it’s not quite as bright and green as other matcha teas that I have had. I’ve tried several organic matcha products over the years and appreciate that Sunfood’s matcha is processed organically and in Japan indicating a better quality matcha than off-brand matcha. I have also loved Sunfood’s vanilla bean for years, so I used it in this recipe as well.
Tip! By the way, if you’ve never bought matcha before, I suggest checking out Kathy’s guide to matcha for more benefits of matcha. She’s the one who inspired me to start drinking matcha five years ago, and I’ve been hooked ever since!
In my Creamy Matcha Vanilla Milkshake recipe, I also used unsweetened almond milk in this recipe, almond milk ice cubes to make it even creamier (just frozen cubes of almond milk like ice cubes), a little stevia, vanilla bean powder, and a few cubes of fresh pineapple which rounds out the flavor and enhances the taste of the matcha. Pineapple is also a fabulous food for digestion. It’s also an anti-inflammatory food as well as a rich source of beauty-boosting vitamins and enzymes!
- 1 cup of unsweetened non-dairy milk - I used unsweetened vanilla almond milk
- ½ cup of ice cubes (or frozen almond milk cubes)
- 5-6 ounces (about ¾ cup) of your favorite unsweetened non-dairy yogurt (I used non-dairy unsweetened coconut yogurt)
- ¼ cup frozen pineapple cubes
- ½ tsp. matcha green tea powder - I used Sunfood Organic Matcha Powder
- ⅛ tsp. vanilla bean powder - I used Sunfood Raw Vanilla Bean Powder (or you can use ½ tsp. alcohol-free vanilla extract)
- ¼ tsp. pure stevia extract (or liquid)
- Add all the ingredients in the order listed to your blender (a high-speed blender or Nutribullet works great here!) and blend on low, then progress to high.
- Serve immediately, or freeze for 30 minutes to make it even colder. This milkshake also goes great in a pre-frozen glass if you want to make it even better.
If you don't like stevia, feel free to use whatever sweetening option you enjoy.
To make this thicker, add 1 tbsp. chia seeds before blending.
Matcha and Vanilla Notes of Importance and Use:
I like to use around 1/2 tsp. matcha in my single-serving recipes, so a 2-ounce bag/tin of matcha will last me at least a couple of months. You can definitely use more, though, if you can afford it. A high-quality matcha green tea won’t be cheap, but it will be better than buying cheap matcha that tastes bad. Matcha should be bright green in color, not a ruddy brownish-green shade. It should also taste earthy, bright, and sort of grassy. My favorite matcha varieties have always had a note of sweetness to them with an undertone of earthiness.
And honestly, although raw vanilla bean powder is not cheap either, (because there’s a massive vanilla shortage in the world right now), it really is the best and much more nutritious than extracts are. One little bag of vanilla bean powder lasts me around 6 months in the pantry, because a little goes a long way. I tend to only use 1/8 – 1/4 tsp. of vanilla in my oatmeal, smoothies, shakes, and sometimes 1/2 tsp. in my baked goods.
Vanilla bean is also great for your brain, blood pressure, and even digestion just like matcha. It’s packed with nutrients and beats the extract stuff by a mile. However, if you’re on a budget (like me), you can definitely use an alcohol-free vanilla extract without sugar as a good alternative.
I hope you enjoy this recipe, and let me know if you try it!
Have you ever tried matcha green tea powder? If so, what’s your favorite way to use it?