Cranberry White Chocolate Matcha Latte
Indulge in a delightful Cranberry White Chocolate Matcha Latte that perfectly combines the earthy richness of matcha with the sweet-tart notes of cranberry and creamy white chocolate. Whether iced or hot, this festive drink is a showstopper, ideal for your holiday mornings or as a treat for guests. It’s a beautiful, flavorful way to elevate your matcha game this season.
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Servings: 1
Equipment
- steam wand/electric milk frother for a hot latte only
Ingredients
Iced Cranberry White Chocolate Matcha Latte
- 2-3 teaspoons matcha powder
- 1/4 cup warm water
- 1/2-1 tablespoon Homemade Cranberry Syrup
- 1/2-1 tablespoon Torani White Chocolate Sauce
- 8 ounces milk
- Ice
Hot Cranberry White Chocolate Matcha Latte
- 2-3 teaspoons matcha powder
- 1/4 cup warm water
- 1/2-1 tablespoon Homemade Cranberry Syrup
- 1/2-1 tablespoon Torani White Chocolate Sauce
- 8 ounces milk steamed
Instructions
Iced Cranberry White Chocolate Matcha Latte
- Prepare your warm water using a kettle, the microwave or the stove. You want the water to be warm but not boiling.
- Place your sifter over the top of your matcha bowl.
- Using a matcha scoop, scoop the matcha powder into the sifter over the bowl. Use the back of the scoop to gently push the matcha powder through the sifter.
- Pour the warm water over the top of the sifted matcha.
- Use a bamboo whisk to whisk the matcha and warm water together. You want to make back-and-forth motions with your bamboo whisk (an M or W motion). Whisk the matcha and hot water until no clumps remain, and the matcha is nice and frothy.
- Add ice to your cup or glass, followed by the milk, the cranberry syrup, and the white chocolate sauce.
- Pour the whisked matcha over the top, add a festive straw, and enjoy!
Hot Cranberry White Chocolate Matcha Latte
- Prepare your warm water using a kettle, the microwave or the stove. You want the water to be warm but not boiling.
- Place your sifter over the top of your matcha bowl.
- Using a matcha scoop, scoop the matcha powder into the sifter over the bowl. Use the back of the scoop to gently push the matcha powder through the sifter.
- Pour the warm water over the top of the sifted matcha.
- Use a bamboo whisk to whisk the matcha and warm water together. You want to make back-and-forth motions with your bamboo whisk (an M or W motion). Whisk the matcha and hot water until no clumps remain, and the matcha is nice and frothy.
- Steam your milk using a steam wand, or warm the milk using an electric milk frother.
- To a coffee mug, add the cranberry syrup, white chocolate sauce, and the steamed milk. Stir to combine and dissolve the sauce.
- Pour the whisked matcha over the top, and enjoy!