Matcha Chocolate Latte Recipe

Preheat and measure

Heat a small kettle or pot and bring water to just-off-boil (about 175–185°F / 80–85°C). Measure out 1 tsp matcha and place it in a small bowl or matcha bowl.

Whisk matcha

Pour 0.25 cups (about 60 ml) of the hot water over the matcha powder. Add 1 tsp granulated sugar if using. Using a bamboo whisk (chasen) or small fine whisk, whisk briskly in an M or zig-zag motion until the matcha is fully dissolved and a light froth forms on top (about 15–30 seconds).

Heat and froth milk

Warm 1 cup of milk until steaming but not boiling (about 150–160°F / 65–70°C). If you have a milk frother, froth the milk until velvety and slightly foamy. Alternatively, heat on the stove and vigorously whisk or shake in a sealed jar for 30–45 seconds to create foam. Stir in 1/4 tsp vanilla extract into the warmed milk.

Combine

Pour the frothed milk slowly into the prepared matcha, holding back the foam with a spoon and then spooning foam on top to create a layered latte. Taste and adjust sweetness, adding more sugar if desired.

Make quick sauce: In a small microwave-safe bowl or small saucepan, combine 2 tbsp chocolate chips, 1 tsp butter, 1 tbsp heavy cream, and 1/2 tsp sugar (if using). Microwave in 10–15 second bursts, stirring between bursts, until smooth, or gently heat over low heat until chocolate melts and the mixture is glossy. Remove from heat and stir until fully combined. Reserve about 1 tbsp for drizzling over the finished drink and keep the rest warm for serving.

Optional thickening: If sauce is too thin, add an additional 1–2 tsp chocolate chips and heat briefly until incorporated; if too thick, stir in a few drops of cream to loosen.

Whip cream: In a chilled small bowl, pour 1/2 cup heavy whipping cream and add 1 tsp powdered sugar. Whip with a whisk or electric mixer until soft peaks form (about 1–2 minutes by hand, 30–60 seconds with a mixer). Do not overbeat; you want a billowy texture for topping the latte.

Assemble and garnish: Spoon or pipe a generous dollop of whipped cream onto the matcha latte. Drizzle about 1 tbsp of the reserved chocolate sauce over the whipped cream in a decorative spiral or zig-zag. Lightly dust 1/4 tsp matcha powder over the cream for color and a matcha kick. If desired, drizzle a little extra sauce inside the cup before pouring milk for a marbled effect.