Maple White Chocolate Matcha Latte

Published January 23, 2026

Trends Sweet fusions, Layers, Matcha, White chocolate indulgence, Maple richness, Creamy, Hot

Skill Level 4/5

Serve Hot

Ingredients

Maple White Chocolate Base	200 ml
Milk (Oat or Dairy)	160 ml
White Chocolate (Melted)	40 g
Maple Syrup	20 ml
Sea Salt	Pinch
Hot Whisked Matcha (Made with Yūzen Matcha Powder)	40 ml
Maple Whipped Top	60 ml
Heavy Cream (or Plant-Based)	50 ml
Maple Extract	10 ml
Garnish — White Chocolate Curls	As needed
Yūzen Matcha Powder	4 g
Hot Water (70–80°C)	30 g

Tools

To-Do List

For the hot whisked matcha (1 portion):

1. Sift 4g of matcha into your chawan

2. Add 10-15g of water to the chawan

3. Whisk and incorporate water until a clumpless, smooth paste (koicha) is formed

4. Add remaining water (Total Volume = 30g)

5. Whisk using the 30–20–10 method:

* 30 sec vigorous “M” or “W” motions, whisk touching the chawan

* 20 sec slow W motions, whisk between the chawan and matcha surface

* 10 sec gentle surface taps for microfoam

6. Tap the chawan firmly on a flat surface

For the drink:

1. Melt the maple white chocolate base ingredients in a saucepan until silky

2. Whip your maple whipped top with an electric whisk

3. Pour the base into a mug

4. Layer hot whisked matcha

5. Finish with maple whipped top

6. Garnish with white chocolate curls