Matcha W/ Chocolate Crunch Recipe
Make Matcha W/ Chocolate Crunch Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Matcha Base
Chocolate Crunch
Garnish (optional)
Method
Matcha Base
Sift and whisk matcha
Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F). Using a bamboo whisk (chasen) or a small whisk, briskly whisk in an 'M' or 'W' motion until frothy and fully dissolved, about 15–30 seconds.
Sweeten and finish
Stir in 1 tsp granulated sugar (or equivalent simple syrup) until dissolved. If using, add 1/4 tsp vanilla extract and stir. Heat 1 cup whole milk until warm (do not boil) — either on the stove over low heat or in the microwave for ~60–90 seconds. Froth the milk lightly with a milk frother or whisk until slightly foamy.
Chocolate Crunch
Melt chocolate
Place 40 g chopped dark chocolate and 1 tsp unsalted butter in a small heatproof bowl. Melt gently over a double boiler (bowl over simmering water) or in 15–20 second bursts in the microwave, stirring between intervals, until smooth and glossy.
Mix crunch elements
Remove the melted chocolate from heat. Immediately stir in 0.5 cup crunchy cereal and 2 tbsp cocoa nibs (or chips) until the cereal is evenly coated with chocolate. If mixture seems too thick, add a few drops of neutral oil or a tiny extra dot of melted butter to loosen.
Form and cool
Drop small clusters (about 1 tsp each) of the chocolate-coated cereal onto a parchment-lined tray or plate. Sprinkle lightly with 1/8 tsp fine sea salt. Refrigerate for 10–15 minutes, or until set and crisp.
Break into pieces
Once set, gently break any large clusters into bite-sized pieces suitable for topping the drink.
Assembly & Garnish
Top the prepared matcha latte with 1–2 tbsp whipped cream if using. Sprinkle the chocolate crunch pieces over the top, allowing some to rest on the foam and some to sink slightly for texture.
Dust a small pinch (about 1/4 tsp) of matcha powder lightly over the top and finish with 1 tsp chocolate shavings or extra cocoa nibs for visual contrast.
Serve immediately with a small spoon so the drinker can scoop crunchy pieces as they enjoy the latte.