White Chocolate Raspberry Matcha
The Whiskbook

White Chocolate Raspberry Matcha

Published December 26, 2025
Trends Chocolate berries, Layers, Matcha, Sweet-tart, Winter desserts, Hot
Skill Level 4/5
Serve Hot
Ingredients
White Chocolate Raspberry Base 200 ml
Milk 160 ml
White Chocolate (Melted) 40 g
Raspberry Purée 20 ml
Hot Whisked Matcha (Made with Yūzen Matcha Powder) 40 ml
Garnish — Raspberry Dust As needed
Yūzen Matcha Powder 4 g
Hot Water (70–80°C) 30 g
Tools
Whisk (chasen)
Chawan (bowl)
Saucepan
White Chocolate Raspberry Matcha
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
  1. Tap the chawan firmly on a flat surface

For the drink:

  1. Melt white chocolate raspberry base
  2. Pour into mug
  3. Add hot whisked matcha
  4. Dust with raspberry