*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.
Matcha is basically shade-grown (raw), ground green tea leaves that are native to Japan, in case you don’t know. It’s 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.
I especially love the earthy flavor matcha has and the calming, energizing feeling it gives me. Matcha is much different than coffee, (which I also love), because it’s less stimulating and less likely to give you the jitters if you’re sensitive to caffeine. It’s also packed with chlorophyll, the glorious green color in plants that makes them so good for us.
I personally love how matcha enhances the taste of a smoothie or shake, 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 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.
The matcha powder I used in this recipe is by Sunfood. It’s brand new to the market and is a fantastic matcha powder! I’ve tried several organic matcha products over the years, and Sunfood’s is definitely a high-quality option.
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 4-ounce bag 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 should be bright green in color, not a ruddy brownish-green shade. It should also taste earthy, bright, and sort of grassy.
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 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?