This creamy matcha smoothie combines banana, Greek yogurt, milk, fresh ginger, and matcha green tea for a quick and refreshing drink. Whisking the matcha with a little hot water first gives you a smoother smoothie without those annoying little clumps of matcha powder.
It takes about 5 minutes to make and works just as well for breakfast as it does for an afternoon pick-me-up.
When I lived in Singapore, matcha was everywhere, and having it on the go became quite a normal thing for me. Whenever I stopped for a fruit juice, if there was an option to add matcha, that was usually what I ordered. I loved that slightly earthy flavor it added without taking away from the fruit.
In fact, I remember back then matcha bubble tea with those chewy boba pearls was a huge craze. You couldn’t walk very far without seeing someone carrying one!
These days, I make my matcha smoothie at home with banana, Greek yogurt, and a little ginger. It’s creamy, refreshing, and still gives me that matcha flavor I loved so much back then.
Why you’ll love this matcha smoothie
- Creamy without being heavy – Banana and Greek yogurt give it plenty of body.
- Quick and easy – Everything comes together in the blender in about 5 minutes.
- No added sugar – A ripe banana gives this smoothie enough natural sweetness for me.
- A little ginger makes a difference – It adds freshness and works really well with the earthy flavor of matcha.
Ingredients and substitutes
- Matcha powder – Matcha is powdered green tea, so unlike brewed green tea, you are actually blending the tea leaves into the smoothie. Use a good-quality matcha that you enjoy drinking because its flavor definitely comes through.
- Banana – Use a ripe banana for sweetness and creaminess. A frozen banana will make the smoothie even thicker and colder.
- Greek yogurt – Gives the smoothie a rich, creamy consistency. Plain Greek yogurt works best because flavored yogurt can make the smoothie unnecessarily sweet.
- Milk – I use whole milk, but you can use almond, oat, soy, or another milk you prefer.
- Ginger – Fresh ginger adds a lovely little kick and balances the earthy matcha. If you aren’t a ginger fan, simply leave it out.
- Ice – Makes the smoothie cold and refreshing. If you’re using frozen banana, you can reduce the amount of ice.
Step-by-step: Matcha smoothie
1. Prepare the matcha
Add the matcha powder to a small bowl or cup. Pour in 2 to 3 tablespoons of hot water and whisk until the matcha is completely smooth.
Tip: Don’t use boiling water. Very hot water can make matcha taste more bitter.
2. Add everything to the blender
Add the banana, milk, Greek yogurt, ginger, prepared matcha, and a handful of ice cubes to the blender.
3. Blend
Blend on high until smooth and creamy. If the smoothie is thicker than you like, add another splash of milk and blend again.
Pour into glasses and serve immediately.
Variations
- For a banana matcha smoothie, use a frozen banana and reduce the ice for an extra-thick, banana-forward smoothie.
- For a protein matcha smoothie, add your favorite unflavored or vanilla protein powder. You may need a little extra milk to adjust the consistency.
- For a dairy-free matcha smoothie, replace the milk and Greek yogurt with your favorite plant-based alternatives.
- You can also add a handful of spinach if you want a traditional green smoothie, although I wouldn’t add it just for the sake of making this smoothie greener. Matcha already gives it that gorgeous natural green color.
Matcha Smoothie
This creamy matcha smoothie is made with banana, Greek yogurt, milk, fresh ginger, and matcha green tea powder. Ready in just 5 minutes, it’s smooth, refreshing, naturally sweet, and perfect for breakfast or an afternoon pick-me-up.
Ingredients
- 1 large Ripe banana
- 1½ tsp Matcha green tea powder
- 2 – 3 tbsp Hot water
- 120 ml (½ cup) Whole milk
- 120 g (½ cup) Greek yogurt
- ½ tsp freshly grated ginger
- 1 cup Ice cubes as needed
Method
- Prep the matcha: Add the matcha powder to a small bowl or cup. Pour in 2 to 3 tablespoons of hot water and whisk until completely smooth.1½ tsp Matcha green tea powder, 2 – 3 tbsp Hot water
- Combine: Add the banana, milk, Greek yogurt, ginger, prepared matcha, and ice cubes to a blender.1 large Ripe banana, 120 ml Whole milk, 120 g Greek yogurt, ½ tsp freshly grated ginger, 1 cup Ice cubes
- Blend on high until smooth and creamy. Add a little more milk if necessary to adjust the consistency.
- Serve: Pour into glasses and serve immediately.
Notes
- Use a ripe banana because this recipe doesn’t need added sugar when the banana is naturally sweet.
- For an extra-thick smoothie, use a frozen banana and reduce the ice.
- Start with 1 teaspoon matcha if you prefer a milder green tea flavor. I use 1½ teaspoons for a more noticeable matcha flavor.
- Avoid boiling water when preparing the matcha. Hot, but not boiling, water gives you a smoother, less bitter flavor.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the best matcha smoothie
- Whisk the matcha first. Yes, technically you can throw matcha powder straight into a powerful blender, but mixing it with a little water first gives you a much smoother result.
- Use a ripe banana. The banana is doing the sweetening here, so an underripe banana can leave the smoothie tasting a little too earthy.
- Start with less ice. You can always add more. Too much ice will dilute both the matcha and banana flavors.
- Taste before adding sweetener. With a properly ripe banana, I don’t find it necessary. If your banana isn’t very sweet, a little honey or maple syrup can be added.
- Adjust the matcha to taste. I use 1½ teaspoons because I want to actually taste the matcha. If you’re new to matcha, start with 1 teaspoon.
More smoothie recipes
- Mango Smoothie
- Cantaloupe Smoothie
- Green Smoothies
- Blueberry Banana Smoothie
- Strawberry Banana Smoothie
- Banana Date Smoothie
Frequently asked questions
Yes, especially if you have a powerful blender. However, I prefer whisking the matcha with 2 to 3 tablespoons of hot water first. It dissolves the powder and prevents little clumps of matcha in the finished smoothie.
About 1 to 1½ teaspoons per smoothie is a good starting point. I use 1½ teaspoons in this recipe because the banana, yogurt, and milk mellow the matcha flavor.
Very well. Banana adds natural sweetness and creaminess that balances matcha’s slightly earthy, grassy flavor. It’s also why you see banana used in so many matcha smoothie recipes.
Banana is one of the easiest pairings, but mango, pineapple, strawberries, blueberries, and peaches can also work well with matcha.
You can refrigerate it for a few hours, but smoothies are always best freshly blended. The texture will thin as the ice melts, and the smoothie may separate slightly as it sits.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
