If you love ultra-indulgent, guilt-free frozen drinks, this recipe is for you. The Matcha Creamy Float is a half-drink, half-dessert creation, made with organic matcha, creamy plant-based milk, and homemade banana ice cream. A frozen, vegan, refined sugar-free treat to enjoy with a spoon… or a straw!
Ingredients for 2 large glasses
For the express banana ice cream:
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2 very ripe bananas, frozen in slices
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1 tbsp almond or cashew butter
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1 tsp vanilla extract (optional)
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A splash of plant-based milk (almond or oat)
For the matcha base:
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1 heaped tsp organic Chill Tea Atelier Matcha
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250 ml hot water (80°C max)
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200 ml plant-based milk (almond, oat, or coconut)
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1 tbsp maple or agave syrup (optional)
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Ice cubes
Preparation
1. Make your homemade ice cream
Blend the frozen bananas with almond butter, vanilla extract, and a splash of plant-based milk. The result: an ultra-creamy ice cream texture, with no added sugar.
2. Prepare the matcha
Sift the matcha powder into a bowl. Pour in the hot water, then whisk with a chasen (or frother) until a nice green foam forms.
3. Assemble your float
Fill each glass with ice cubes. Pour in the plant-based milk and syrup, then gently add the matcha to create a green gradient.
4. Add the magic scoop
Place a generous scoop of banana ice cream on top. It slowly melts into the tea… and it’s divine.
