Matcha Frappe with Honey Caramel

Back in Colorado, there’s an Asian sweet shop with a matcha caramel drink that I absolutely can’t get enough of. Being in Idaho, though, I realize that I can’t exactly get that delivered through DoorDash, so I decided to make my own version at home.

This recipe includes a homemade honey caramel, which could honestly go with any dessert you could think of. This caramel can look a little bit lighter in color than cane sugar caramels, but the flavor is just as deep. If you need a midweek boost, give this a spin!

Matcha Frappe with Honey Caramel

1/2 cup honey

1/4 cup butter

1 cup heavy cream

Pinch of salt

1 cup milk

2-3 tsp matcha powder

2 cups ice

To make the caramel, melt the honey and butter together in a small saucepan over medium heat, stirring to combine well. Bring to a simmer, and let the mixture cook for 10-12 minutes, until the mixture thickens slightly and darkens a little. Stir in the heavy cream, and bring it up to a boil before removing from the heat. Stir in the salt, and let the caramel cool to room temperature. Refrigerate in an airtight container for up to a week.

In a blender, combine the milk, matcha, and 2-3 TBSP of the caramel; blend until there are no streaks of the matcha remaining. Add in the ice, and blend until smooth. Pour into glasses, drizzle a little more caramel over the top, and serve immediately.

Serves 2.


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