Matcha Smoothie

This matcha smoothie is creamy, lightly sweet, and vividly green, with earthy tea notes balanced by banana and fresh spinach. It is quick to make, refreshing, and substantial enough for an easy vegan breakfast or snack.

Nutrition · per serving

121kcal

2.8gProtein

24.8gCarbs

2.3gFat

4.6gFiber

2 servings

Ingredients

6 items

Smoothie blend

matcha powder6 g

frozen banana, sliced240 g

fresh spinach60 g

unsweetened almond milk500 ml

maple syrup20 g

ice cubes120 g

Tips

•Use ceremonial or good-quality culinary matcha for a cleaner, less bitter flavor.
•Very ripe bananas give enough sweetness that you may reduce or omit the maple syrup.
•If your blender is less powerful, let the frozen banana sit at room temperature for 2-3 minutes before blending.
•For a colder, thicker smoothie, chill the glasses in the freezer while you gather the ingredients.

Steps

1
Add the unsweetened almond milk to the blender first, then add the fresh spinach, frozen banana, matcha powder, maple syrup, and ice cubes. Layering the liquid under the greens helps the blender catch quickly and gives a smoother texture.
500 ml unsweetened almond milk60 g fresh spinach240 g frozen banana, sliced6 g matcha powder20 g maple syrup120 g ice cubes
2
Blend on low for 10 seconds to break up the banana and spinach, then increase to high and blend for 30-45 seconds until completely smooth and bright green. If the smoothie is too thick, add a small splash more almond milk; if too thin, add a little more ice.
3
Taste and adjust sweetness if needed, then pour into 2 chilled glasses and serve immediately. For the best color and freshest flavor, drink it right after blending.

Origin & History

Matcha is a finely ground green tea powder long used in Japanese tea culture, especially in chanoyu, the traditional tea ceremony. In modern Japanese-inspired drinks, matcha is often blended into lattes, desserts, and smoothies, combining its earthy flavor with fruit and plant-based milk for a contemporary breakfast option.

japanese matcha vegan smoothie breakfast banana quick

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Steps

Add the unsweetened almond milk to the blender first, then add the fresh spinach, frozen banana, matcha powder, maple syrup, and ice cubes. Layering the liquid under the greens helps the blender catch quickly and gives a smoother texture.

500 ml unsweetened almond milk60 g fresh spinach240 g frozen banana, sliced6 g matcha powder20 g maple syrup120 g ice cubes

Blend on low for 10 seconds to break up the banana and spinach, then increase to high and blend for 30-45 seconds until completely smooth and bright green. If the smoothie is too thick, add a small splash more almond milk; if too thin, add a little more ice.

Taste and adjust sweetness if needed, then pour into 2 chilled glasses and serve immediately. For the best color and freshest flavor, drink it right after blending.

Origin & History