Matcha Latte with White Chocolate Ganache Cold Foam

This elevated iced matcha latte combines the grassy notes of matcha with the rich sweetness of white chocolate. Finished with a luscious white chocolate cream and a pinch of salt, it’s a café-worthy treat that’s as beautiful as it is indulgent. For the smoothest, brightest matcha flavor, whisk the powder with hot (not boiling) water until it’s completely frothy before adding it to the milk.

Ingredients:

  • 6 oz. (180 ml) whole milk or milk of choice
  • 2 oz. (60 g) white chocolate, chopped and divided, plus more for garnish
  • 2 oz. (60 ml) heavy cream, divided
  • 2 tsp. ceremonial-grade matcha powder
  • 1 1/2 oz. (45 ml) hot water
  • Pinch of salt

Directions:

In a small saucepan over medium heat, bring the milk and 1 oz. of the chocolate to a simmer. Remove from the heat and gently stir until the chocolate has melted. Set aside and let cool to room temperature.

In a microwave safe bowl, combine the remaining chocolate with 1 oz. of the cream. Microwave in 10-second increments, stirring between intervals, until fully combined. Set aside and let cool to room temperature.

In a small bowl, whisk together the matcha powder and water until foamy.

In another small bowl, combine the remaining cream and the cream mixture. Using a hand frother, froth just until thickened, or until the desired consistency is reached.

In a 16-oz. (500-ml) glass filled halfway with ice, combine the milk mixture and the matcha. Top with the cream mixture, garnish with salt and chocolate and serve. Makes 1 drink.

Williams Sonoma Test Kitchen