How To Make Blank Street's Cookies & Cream Matcha at Home
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If you've been scrolling through TikTok or Instagram lately, you've probably seen those gorgeous cookies and cream matcha drinks from Blank Street Coffee taking over everyone's feeds. The combination of earthy matcha with sweet, creamy Oreo flavors is honestly genius - but at $6/£4+ per drink, it adds up fast.
The good news? You can totally recreate this viral drink at home, and it might even taste better than the original. Here's how to make your own cookies and cream matcha that'll have you wondering why you ever paid cafe prices.
What Makes This Drink So Good
The magic is all in the contrast. You've got the grassy, slightly bitter complexity of matcha balanced against the familiar sweetness of cookies and cream. The key is using quality matcha that can hold its own against those bold Oreo flavors - cheap matcha will just get lost and taste muddy.
The texture is crucial too. You want that smooth, creamy base with little bursts of cookie crunch throughout. It's like drinking a liquid Oreo cookie, but with this sophisticated matcha undertone that makes it feel way more grown-up.
Ingredients You'll Need
For the Matcha Base:
- 2 teaspoons ceremonial-grade matcha powder (don't skimp on this)
- 3 tablespoons hot water (around 175°F, not boiling)
- 1 cup cold oat milk or whole milk
- 2 tablespoons maple syrup or simple syrup
- 1/2 teaspoon vanilla extract
For the Cookies & Cream:
- 6-8 Oreo cookies
- 2 tablespoons heavy cream or coconut cream
- 1 tablespoon powdered sugar
- Extra crushed Oreos for topping
Equipment:
- Matcha whisk or milk frother
- Blender or food processor
- Tall glass
- Fine mesh strainer (optional but helpful)
Step-by-Step Instructions
Prep Your Matcha
Start by sifting your matcha powder if you have a fine mesh strainer - this prevents clumps and gives you that smooth texture. Add the matcha to a small bowl and slowly pour in the hot water. Whisk vigorously in a W or M pattern until it's completely smooth and slightly frothy. This takes about 30 seconds of good whisking.
If you don't have a matcha whisk, a milk frother works great, or even a regular whisk if you put some energy into it. The goal is no clumps and a nice foam on top.
Make the Cookie Cream
While your matcha cools slightly, crush 4-5 of the Oreos into fairly fine crumbs - you want some texture but not huge chunks that'll clog your straw. Save a couple cookies for later.
In a small bowl, mix the crushed cookies with the heavy cream and powdered sugar until it forms this thick, paste-like mixture. It should be creamy but still have visible cookie pieces throughout.
Build Your Drink
In your serving glass, add about 2 tablespoons of the cookie cream mixture to the bottom. Pour in half the cold milk, then slowly add your prepared matcha while stirring gently. Add the maple syrup, vanilla, and remaining milk.
Give it all a good stir to combine, but leave some of that cookie mixture at the bottom for texture. Top with a generous amount of crushed Oreos and maybe a dollop of whipped cream if you're feeling fancy.
Pro Tips for the Perfect Drink
Use Good Matcha: This isn't the place for culinary grade matcha. You need something with enough flavor complexity to stand up to all that cookies and cream sweetness. Ceremonial grade like Mikata makes a huge difference here.
Temperature Matters: Don't pour boiling water directly on your matcha - it'll make it bitter. Let your water cool to around 175°F, or just wait a minute after it boils.
Crush, Don't Pulverize: You want cookie pieces you can actually taste and feel. If you blend them too fine, you lose that satisfying crunch.
Balance the Sweetness: Start with less syrup than you think you need. The cookies add sweetness, and you can always add more. It's easier than trying to fix an overly sweet drink.
Make It Iced: This drink is honestly better cold than hot. The contrast between the cool, creamy milk and the earthy matcha is perfect, and the cookies stay crunchier.
Variations to Try
White Chocolate Version: Replace some of the cookie cream with melted white chocolate for an even richer drink.
Mint Cookies & Cream: Use mint Oreos instead of regular ones for a refreshing twist.
Protein Boost: Add a scoop of vanilla protein powder to make it more of a meal replacement.
Vegan Option: Use coconut cream instead of heavy cream and make sure your cookies are vegan-friendly.
Why This Works Better Than Store-Bought
When you make this at home, you control everything - the quality of matcha, the sweetness level, the amount of cookie pieces. Plus, you can customize it exactly how you like it. Want more matcha flavor? Add another half teaspoon. Prefer it sweeter? Add more syrup. Love extra cookies? Go wild.
And honestly, once you taste homemade cookies and cream matcha made with good ingredients, the cafe version might start tasting a little artificial in comparison. There's something about making it yourself that just hits different.
Storage and Make-Ahead Tips
You can prep the cookie cream mixture a day ahead and keep it in the fridge - it actually gets better as the flavors meld. The matcha base is best made fresh, but you can prepare it a few hours ahead if needed.
If you're making multiple drinks, just scale up all the ingredients proportionally. This recipe makes one generous serving, but it's easy to double or triple for a group.
The Bottom Line
This cookies and cream matcha gives you all the Instagram-worthy vibes of the Blank Street original, but better. You get to use quality matcha, control the sweetness, and save money in the process. Plus, there's something pretty satisfying about recreating a viral drink in your own kitchen.
Ready to ditch the cafe lines and make this at home? Grab some good matcha and get blending - your taste buds (and wallet) will thank you.