Vanilla matcha white hot chocolate is a creamy winter drink that combines whisked matcha green tea with melted white chocolate, warm milk, and a touch of vanilla extract. It delivers the earthy depth of matcha balanced by the sweetness of white chocolate in a rich, comforting cup that takes under 10 minutes to make.
This recipe from Senbird Tea is a twist on traditional hot chocolate that swaps cocoa for Matcha Otome green tea powder. The white chocolate melts into the milk to create a velvety base, while the matcha adds color, antioxidants, and a gentle caffeine lift. It is perfect for cold weather, holiday gatherings, or any time you want something more interesting than a standard latte.
Vanilla Matcha White Hot Chocolate Recipe
Total Time: 10 minutes | Serves: 1–2
Ingredients
- 1 tsp (2 g) Matcha Otome
- 8 oz milk of choice (almond and oat milk work especially well)
- 2 oz (¼ cup) white chocolate chips
- 2 oz hot water (176°F / 80°C)
- ¼ tsp vanilla extract (optional)
- Garnish: dusting of matcha powder and/or fresh mint
Step-by-Step Instructions
- Melt the white chocolate. In a small saucepan over low-medium heat, combine half the milk (4 oz) with the white chocolate chips. Stir continuously until the chocolate is fully melted and the mixture is smooth.
- Whisk the matcha. In a separate bowl, sift 1 tsp of matcha. Add 2 oz of hot water and whisk vigorously until smooth and slightly frothy.
- Combine. Add the remaining 4 oz of milk to the chocolate mixture and warm through. Stir in the whisked matcha and vanilla extract until fully combined.
- Serve. Pour into a mug, dust the top with a light sifting of matcha powder, and garnish with mint if desired. Enjoy warm.
Tips for the Best Matcha White Hot Chocolate
Melt chocolate slowly. White chocolate scorches easily. Keep the heat low and stir constantly. If it seizes (turns grainy), add a splash of warm milk and whisk until smooth again.
Do not boil the matcha water. Water above 185°F makes matcha bitter. Let boiled water rest for one minute before adding it to the powder.
Use quality white chocolate. Look for white chocolate with cocoa butter as the first ingredient, not palm oil or vegetable fat. Real cocoa butter melts smoother and has a richer flavor.
Make it iced. Let the mixture cool, pour over ice, and top with cold milk. The matcha white chocolate base tastes just as good cold—similar to a white mocha iced latte.
Matcha White Hot Chocolate vs. Classic Hot Chocolate
| Matcha White Hot Chocolate | Classic Hot Chocolate | |
|---|---|---|
| Base | White chocolate + matcha | Dark or milk chocolate/cocoa |
| Flavor | Sweet, earthy, vanilla | Rich, chocolatey, sweet |
| Color | Pale green | Dark brown |
| Caffeine | ~35 mg (from matcha) | ~5 mg (from cocoa) |
| Antioxidants | High (EGCG catechins) | Moderate (flavonoids) |
Frequently Asked Questions
Can I make matcha white hot chocolate without white chocolate?
Yes. Substitute with 1–2 tablespoons of sweetened condensed milk or white chocolate syrup for a similar creamy sweetness. The flavor will be slightly different but still delicious.
Is matcha white hot chocolate caffeinated?
Yes, it contains about 35 mg of caffeine from the matcha—roughly a third of a cup of coffee. The L-theanine in matcha provides a calm, focused energy without the jitters.
What milk froths best for this recipe?
Oat milk and whole dairy milk produce the best froth. Almond milk is lighter and works well but froths less. Coconut milk adds a tropical note that some people enjoy with the white chocolate.
Can I use dark chocolate instead of white?
Absolutely. Dark chocolate and matcha is a classic Japanese pairing. The bitterness of dark chocolate intensifies the earthy matcha notes, creating a more complex, less sweet drink.
How do I store leftover matcha white hot chocolate?
Refrigerate in a sealed container for up to 2 days. Reheat gently on the stove (not microwave, which can cause the chocolate to separate). Stir well before serving.
More Matcha Recipes from Senbird Tea
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Our best-selling ceremonial Okumidori matcha with a silky body, mellow cocoa notes, and refined umami, perfect for traditional preparation or refined lattes.
