Matcha Chocolate Latte Recipe

Sift and Whisk

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove lumps. Add 2 tbs hot water (about 175°F / 80°C). Using a bamboo whisk (chasen) or a small whisk, briskly whisk in a zigzag (M or W) motion until a bright green, smooth, slightly frothy paste forms, about 15–30 seconds. If using sugar, add 1 tsp now and whisk until dissolved.

Make Cocoa Slurry

In a separate small cup, combine 1 tbsp unsweetened cocoa powder with 1 tbsp hot water. Stir until a smooth, lump-free slurry forms. Add 1 tbsp sugar (adjust to taste) and 1 tsp vanilla extract, stirring until dissolved. Warm slightly if needed so it mixes smoothly with milk.

For a hot latte: heat 1 cup milk to 150–160°F (65–70°C) on the stove or in a milk steamer. Do not boil. Froth the warmed milk with a steam wand or handheld frother until microfoam forms (about 20–30 seconds).

Pour the warmed milk into a 12–16 oz mug, holding back foam with a spoon. Add the cocoa slurry to the milk and stir until fully incorporated.

Slowly pour the prepared matcha over the chocolate-milk mixture. Spoon the remaining foam on top. Optional: top with a dollop of whipped cream and dust with a little matcha or cocoa powder and chocolate shavings.

For an iced latte: fill a 12–16 oz glass with ice. Combine 1 cup cold milk with the cocoa slurry (stir or shake in a jar until fully incorporated). Pour the chocolate-milk over the ice.

Slowly pour the prepared matcha over the back of a spoon or directly over the chocolate-milk to create a layered effect. Stir before drinking to combine. Optionally top with whipped cream and a dusting of matcha or cocoa and chocolate shavings.

Taste and adjust sweetness if needed by stirring in more sugar or sweetener. Serve immediately while hot or cold.