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Recipe: Green Tea Frappuccino (抹茶フラペチーノ)

Hello, once again it is time for me to post up a recipe! I have been quite broke lately (is it not the life of the university student to be broke?) and have eaten enough boiled pasta to make me want to scream and hurl whenever I see a noodle.

But today, I got some money, and I’ve been intending to make this post for a while, so I went out and got the ingredients to make a green tea frappuccino.


I got the inspiration to make this during the summer, when being my typical usual lazy self, I did not want to have to go to the Melbourne CBD to have to buy a Starbucks frappuccino. So therefore, I googled how to make a frappuccino, and then adapted my own method and list of ingredients based upon looking at a few recipes.

I have received 100% positive reviews from my real life friends from this frappuccino, some even saying that it tastes better than the Starbucks one. So if you want to try it out for yourself, then please read on.


The ingredients as follows are:

2tsp matcha powder
1tbs white sugar
1tbs concentrated natural vanilla extract
3 big tbs of ice cream (Ben and Jerrys works a charm!)
4-5 ice cubes (Which are in the freezer and not in this picture)
A few hundred mL of milk

HOWEVER, if you do not have a sweet tooth like me, it is probably advised to use less vanilla extract, and less sugar, and perhaps less ice cream.

Blender/Magic Bullet

(I make things intuitively and this is just a rough approximation of the proportions I usually use. But trying off the measurements from this list of ingredients it turned out fine and alike to the taste of what I normally produce)

Ok, so now let’s get down to it!!!


First off, what I add is the green tea (also known as Matcha in Japanese) powder. You can buy this stuff quite easily from a Japanese store; and if you are as lucky as me, you will be served by a cute Japanese boy (oh my god he was so hot *drools*). Anyway, about this powder, it looks VERY green. Radioactively green is an excellent way to put it.
DO NOT GET THIS SHIT ON YOUR CLOTHING. It is very hard to get out. So when you handle it, please be careful.


Next, you add the sugar and the vanilla extract. I prefer to use natural vanilla extract, because it produces a more genuine taste than artificially made stuff. But, if you want to be excessively fancy, I guess you could even add vanilla bean paste (but that will probably make the process of blending overall more difficult). So when you add those, it should look like this:


Then, we get to the part which will make your Frappuccino deliciously icy!!! This is where you add the ice and the ice cream. I normally add in three ice cubes, but more can work. I actually suggest 4 to 5. The hotter the day, the more ice cubes I guess.
For the ice cream, you can use different ice creams to give your frappuccino different hints of flavours, BUT I like to go with the neutral vanilla flavoured kind of ice creams, or ice creams with a soft taste.  I like to use Ben and Jerry’s Sweet Cream and Cookies because it has a soft taste, and when blended the bits of cookies make a nice layer in the frappuccino. Then, it should look like this.

“oh god he’s putting up so many pictures omfg he can’t even”

OH, and the ice is crushed in that picture because I felt like crushing my ice cubes to let out all my teenage angst. Plus when crushed it looks sort of like cocaine.


THEN, you add in milk. I normally go with a few hundred mL. BUT! If you have a magic bullet then just fill it with milk until the milk is about 75% of the way up the blender. Screw on the lid if you’re using a magic bullet.

THEN! You blend it all together!!

It should come out something like this!

However! The lighting in my apartment is so wondrously depressing (my apartment catches like next to NO sunlight it’s so dodgy), and the sun was starting to set, so I decided to take a picture of the finished product outside.


I hope you enjoy making it, and enjoy drinking it!! And I hope it tastes good! Remember, if you are not a sweet tooth like me, you can use less vanilla extract, less sugar, and less ice cream, and a bit more ice.

Thank you, and have a lovely day.

Why I Love My Magic Bullet: Pesto

I am just going to say it outright, that I am not someone who cooks that often – and as a university student I am quite broke. SO, therefore, I cook to be economic rather than gourmet. NOT TO MENTION that this is usually what half of my kitchen endeavours turn out to be like:
ImageAnyway. I got a magic bullet a couple of months ago when I actually had money, and I use it in most of the cooking I do that isn’t toast, two minute noodles or microwave lasagna. So; if you are lazy like me, then this Pesto sauce is probably a recipe for you.

I first wanted to make my own pesto when I realised how much I was paying for ordering pesto online, and realised I could make my own for about 1/10th of the price (and mine tastes better than the one I’d usually order online). So I went on google, looked up the recipe, it is very simple. And now I just make it intuitively.


So these are basically the ingredients you are going to be using. That is all. And yes, behind the food is a TARDIS cookie jar but I apologise for the lighting as I made this last night at like 9-10pm. So basically – all you need to make a decent portion size of pesto is
2 Handfuls of Basil from the supermarket
~75-100g of Pine Nuts (I would recommend you search around. The brand I got was a more expensive one as the supermarket I went to doesn’t supply cheap brands. But you can get pine nuts for a cheap price if you are willing to look around 2-3 places).
Olive Oil – One bottle of olive oil like that will last you a lot of pesto makings.
Salt & Pep (Always handy for all of my cooking. Or if you’re 75 years old and your tastebuds are basically dead)
2 Cloves of Garlic – When I first made the pesto I thought “ONLY 2 CLOVES I WON’T BE ABLE TO TASTE IT!!” so I put in like 6 cloves, and I had garlic breath for the next couple of days.

Aaaand if you want to make it with Gnocchi, then I recommend the Gnocchi too. But otherwise, anything else is fine.

So, calculating the cost of it
Basil – $5
75g of Pine Nuts – $2.30
Olive Oil, Garlic, Salt and Pepper – I’m going to guess about 70 cents, if that.
So you get $8 of cost. But, then you factor in you can get like 4-5 servings from this sauce. SO.

TOTAL: $1.60-$2 per seving

So, the first thing I do is I pull the leaves off of the basil, (after rinsing them with water, just to be safe!) and then I crush the garlic cloves, I add some salt and pepper, and some olive oil! All into the magic bullet container. Easy!

Now, pesto recipes ask for roasted pine nuts. But, I don’t have an oven in my kitchen *shakes fist*.
BUT, what I do is I just put the pine nuts in a pan, on a stovetop, and then I put on a high heat until they start to brown on the outsides. It’s an alternative that I use. I’ve found it works.

And you will notice on the bottom right of the picture that a basil leaf fell off of my hand and onto the kitchen counter. Basil leaves (especially when moistened) are quite evil and have attachment issues and will tend to do this. Then the appearance of them in your kitchen just keeps coming back, like herpes.

(Sorry for making you lose your appetite with this picture)

SO, ANYWAY! Now you have roasted your pine nuts. You place them into your magic bullet container with the other ingredients. Being the fat leviathan I am, I add a bit more olive oil (and salt, because what’s the point of cooking food if your arteries aren’t clogged and you’re not dehydrated). Then, you screw on your blade, and you blend it all together!

For the full effect, I recommend you play this soothing elevator music for 10 seconds.

Ok, so now your pesto should look something like this:
(Feel free to taste it. If you don’t do that, then you won’t know what to add to it, or what it is lacking)

So there you have it, so far you have made your pesto sauce. The one I made last night wasn’t as green as I normally end up having it. In the past, I have made pesto sauces that look more green.

So, now you cook your gnocchi (or whatever else you’re using to put your pesto on). With gnocchi, you basically just bring water to the boil, then you add the gnocchi, and then you will notice the gnocchi rises from the bottom of the water, to the top, and then the water boils again, like this:
And that’s when you know it is time to strain your gnocchi, then mix your pesto sauce through it!!!

As with most cooking shows, I will not actually show you the finished product and show you a better looking one I made beforehand.
(That was from the other week. It turned out a lot more green than the other one)

But no, just kidding! This is what it turned out like this time!

But, in all seriousness, it is quite a simple recipe, and not too expensive (A little pesto sauce spreads a long way). To enhance the flavour, drizzle some oil (and if you’re me, place a bit more salt onto it).

I hope your enjoyed reading it. And this is just one reason why I love my magic bullet.