Black Cocoa Matcha Latte

The Spice & Tea Exchange

Servings

drink assembly yields 1 latte. Prep of black cocoa base enough to yield 2 lattes. Ingredients can be scaled to yield additional servings.

Rich black cocoa lends deep, bittersweet chocolate notes and a striking color, while vibrant matcha adds a smooth, earthy freshness. Sweetened condensed milk ties the two together, creating a creamy iced latte with a sophisticated balance of bold chocolate and green tea.
Black Cocoa Matcha Latte

Ingredients

  • 1/4 cup sweetened condensed milk (or water)

  • 2 Tbsp Black Cocoa Powder

  • 2 Tbsp Dark Cocoa Sugar

  • 2 Tbsp black cocoa base

  • 1.5 oz water at 180°F

  • 2 tsp Dark Cocoa Sugar

  • 5 oz milk

  • 1 to 1.5 tsp Ceremonial Matcha

  • 1.5 oz water at 180°F

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  • Black Cocoa Matcha Latte (Kit)

Directions

  1. Prepare Black Cocoa Base. To a small bowl– slightly wider in diameter than the serving glass– combine sweetened condensed milk and Black Cocoa Powder, one tablespoon at a time, until smooth and glossy.

  2. Rim Glass. To a small shallow dish, add Dark Cocoa Sugar; set aside. Dip the rim of a serving glass in the black cocoa base about 1/8-inch deep, so the rim is evenly coated. Dredge in Dark Cocoa Sugar to coat; set aside. Any unused sugar can be repackaged for another use.

  3. Assemble Latte. To a small jar or glass, add 2 tablespoons black cocoa base, 2 teaspoons Dark Cocoa Sugar, and water; using a milk frother, whip until smooth. Transfer mixture to the rimmed serving glass; fill glass halfway with ice. Slowly add milk (pro tip: for a layered look, pour over an ice cube or the back of a spoon). Add fresh ice, as needed, so it sits above the level of the milk.

  4. Prepare Matcha. To a small jar or glass, combine water and matcha; using a milk frother, whip until frothy. Slowly pour matcha over the iced milk to create a green layer.

  5. Stir before drinking to combine the rich black cocoa, creamy milk, and earthy matcha flavors.
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