Matcha frappes were one of my favorite indulgences at a very familiar coffee shop. However, the quality of ingredients makes such a difference and my morning cup of ceremonial matcha made me want a lot more from the frozen cup of tea. Although I started to make my own iced drink at home it just didn’t compare. Until xanthan gum came into the picture.
Xanthan gum is made by fermenting the bacterium, Xanthomonas campestris. It is an edible gum containing glucose, mannose, and glucuronic acid. It is a dietary fiber that has been shown to provide gastrointestinal benefits. In animal studies, it was shown in the benefit of the gut microbiome against bacteria that resulted in diarrhea and inflammation, Clostridioides difficile. It was also shown to be effective as other fibres are in keeping one full when incorporated into the diet.
The use of ceremonial matcha makes an additional difference. Not only in taste but also in brilliant emerald color. You can also use culinary matcha but will need to use far more and you won’t receive the same benefits that ceremonial matcha provides. True matcha is a potent antioxidant, containing chlorophyll, l-theanine, polyphenols, and catechins such as EGCG or epigallocatechin gallate. It is the specific cultivation of matcha that provides it with these benefits, benefits not found in lower grades of powdered green tea.
The use of honey instead of cane sugar or in some cases corn syrup helps to reduce sugar content and provide additional health benefits, especially if you use local raw honey.
This matcha frappe is simple to make and so delicious to drink. You can enjoy it as is or top it off with some coconut whipped cream. I hope you give it a try and enjoy it!
- 3 1/2 cups ice cubes
- 2 cups almond milk you can also substitue a 1/2 cup with canned coconut milk for extra creaminess
- 3 tbsp raw honey creamed wild flower honey
- 2 tsp ceremonial matcha or 2-3 tbsp of culinary matcha
- 1/4 -1/2 tsp xanthan gum start with less and work up.
- coconut whipped cream optional
- In a high powered blender add in the ice cubes, followed by the almond milk. Add the, matcha, xanthan gum then honey on top.
- Blend until the ice cubes have broken down (the time will differ depending on your blender). The finished mixture should be smooth and creamy.
- Add into your favourite glass and top with some coconut whipped cream or have as it.
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.