Kimberly Higgins Dietitian Food Nutrition
Matcha Frappe

Matcha Frappe

Frappe’s don’t get their fair share of attention these days. Originating in Greece, and still a staple in Greek cafe’s, they are overshadowed in this country by their sweeter, thicker Italian cousin, Frappuccino’s.

Originally invented by a Greek employee of the Nestle company in the 1950’s, they were intended as a way to market instant coffee as a cold beverage. Frappe’s gained popularity in the US in the 1980’s as the original iced coffee beverage.

With the rise of Starbucks culture, much sweeter, milkshake-like coffee drinks have become the norm today. However, they come with a high calorie and sugar price tag. A Starbucks Frappuccino can weigh in at up to 500 calories with a whopping 65 grams or more of sugar!

Frappe’s by contrast, are lighter – made with a small amount of milk and thickened only with ice. Their sweetness is more subtle but still offers the frothy, bitter-sweet combination that is both refreshing and slightly indulgent.

This take on the traditional coffee frappe, uses intense grassy matcha in place of the coffee. Matcha is a high quality, shade-grown green tea consisting of the tea leaves only. Like coffee, it is flavorful, slightly bitter and loaded with antioxidants.

Green tea has also been shown in several studies to mildly enhance metabolic rate and encourage fat burning. Add in the fact that this frappe comes in at less than 100 calories and you have a winning way to enjoy a cool treat!

It’s time for frappe’s to reclaim some of their former glory as a simple frosty indulgence that can also support your good health!

Matcha Frappe

Matcha Frappe

A frothy, icy treat that provides a boost of antioxidants! This refreshing drink is lighter than a milkshake but still sweet enough to satisfy and comes in at less than 100 calories.
Prep Time 10 minutes
Cook Time 1 minute
Servings 1


  • Blender


  • 1 tsp high quality matcha powder
  • 5 oz. hot, not boiling, water 175-180 degrees
  • 1 Tbsp sugar
  • 2 oz whole milk
  • 1 cup ice


  • Heat water in a tea kettle to boiling. Turn off heat and let sit for a few minutes to reduce temperature (matcha is best made with very hot but not boiling water).
  • While water cools slightly, measure a teaspoon of matcha powder into a small bowl. Pour 5 oz hot water onto matcha powder. Using a small wisk, vigorously stir to combine.
  • Add sugar to matcha and continue stirring to fully dissolve sugar.
  • Add milk. Refrigerate tea for 20 min.
  • In a blender, add 1 cup ice. Process ice until it is finely crushed. Add cooled tea mixture and process on high until mixture is frothy.
  • Pour into a tall glass. If desired, top with a dollop of whipped cream. Serve immediately.