Hot Matcha Chocolate Latte Recipe

Sift and Bloom

Sift 2 tsp ceremonial grade matcha powder into a small bowl to remove clumps. Add 1 tsp sugar (or sweetener) to the bowl.

Heat 0.25 cup water to just below boiling (about 80–85°C / 175–185°F). Pour the hot water over the sifted matcha and sugar.

Using a bamboo whisk (chasen) or a small frother/whisk, whisk vigorously in a zigzag (M) motion until the matcha is frothy and fully dissolved, with no lumps (about 20–30 seconds). Set aside.

Heat Milk and Melt Chocolate

In a small saucepan, combine 1.5 cups milk, 2 oz finely chopped bittersweet chocolate (or chips), and 1 tsp unsweetened cocoa powder (if using). Warm over medium-low heat, whisking frequently so the chocolate melts evenly and the milk does not scald.

When steam appears and small bubbles form around the edge (do not boil), add a pinch of salt and 1/4 tsp vanilla extract. Continue stirring until the chocolate is completely melted and the mixture is smooth (about 3–4 minutes). Taste and add up to 1–2 tsp sugar if you prefer sweeter chocolate; whisk to dissolve.

If you want extra froth, use a milk frother or an immersion blender for 10–15 seconds to create light foam. Keep the milk hot (around 60–65°C / 140–150°F).

Pour the prepared chocolate milk into a 12–16 oz mug, leaving a bit of room at the top for foam and matcha.

Slowly pour the whisked matcha into the chocolate milk. For a layered look, pour gently over the back of a spoon; for a blended latte, pour directly and stir gently to combine.

Top with 2 tbsp whipped cream if desired. Dust with 1/4 tsp matcha powder and sprinkle 1 tsp chocolate shavings.

Serve immediately. Stir before drinking if the layers separate.