I’ve always wanted to try crackle coffee that has been trending all over social media as it’s just a fun way to enjoy my daily caffeine boost! But instead, I’m making a crackle matcha latte instead to satisfy my matcha cravings. Every sip of this drink is a blend of the subtle, earthy notes from the matcha and the rich, creamy goodness from the cracked chocolate. Instead of using the straw to drink the matcha latte, I like to use a spoon to scoop a mouthful of matcha latte with the cracked chocolate pieces. It’s literally like enjoying a chocolate dip ice cream lollipop but with matcha latte instead!
With the vibrant green swirling against the deep brown of chocolate, this drink is as pleasing to the eyes as it is to the palate – perfect for a cosy afternoon treat. What makes this drink so good is that it’s completely customisable. You can choose your own type of chocolate and beverage, with a satisfying crack that just makes the experience a lot more fun!
Table of contents
Ingredients for crackle matcha latte
- Chocolate: I used milk chocolate for this recipe, but you can use white, dark, or a mix of chocolates to make the chocolate-covered cup.
- Matcha powder: Adjust the amount of matcha powder to make your own desired richness of matcha latte.
- Warm water: For making the matcha froth.
- Milk: I used full fat milk to make the matcha latte, but feel free to substitute it with alternatives, eg. oat milk or soy milk.
- Sweetener: This is optional but I lightly sweetened the matcha latte with maple syrup. Vanilla extract, honey, or other flavoured syrup will also work perfectly well.
How to make crackle matcha latte
- Melt the milk chocolate in the microwave in 30-second increments, stirring every time you take it out, until it is melted.
- Pour the melted chocolate into a plastic cup until the inside is completely covered with chocolate. Use a spoon to spread it out evenly.
- Place the cup in a freezer for at least 10 minutes.
- Prepare the matcha latte. Sift matcha powder into a chawan (tea bowl), pour in hot water (about 60-70ºC) and maple syrup, then whisk with a chasen (bamboo whisk) until frothy.
- In a separate cup, pour milk over ice, then the whisked matcha, and give it a stir.
- Take out the chocolate-covered cup from the freezer, pour in the matcha latte, and cover with a lid.
- Squeeze the plastic cup and crack the chocolate, and enjoy!
Success tips for making matcha green tea
Soak the chasen in hot water before use.
This is an important step in making matcha. By wetting the chasen in hot water (about 70-80ºC), this loosens and softens the delicate bamboo bristle for easier frothing. You can either soak the chasen in hot water, or make several swirls for this process.
Make sure the chawan is dry before adding in matcha powder.
If the chawan is wet, the matcha powder will get stuck on the bowl, making it difficult to whisk.
Whisk in a “W” motion.
The back-and-forth movement of the W shape ensures that all the matcha gets well mixed with the water. This creates a frothy layer with a smooth and creamy texture.
How to whisk matcha without a bamboo whisk (chasen)?
The bamboo whisk, known as chasen, is the traditional way and the best way to make a frothy matcha with a smooth, creamy texture. But don’t fret if you don’t have one! Here are a few ways to make matcha without a chasen.
- Use a mason jar or a bottle with a lid: Simply add in matcha powder and hot water to a mason jar, then shake it until the matcha powder suspends into the water and becomes frothy.
- Use a milk frother: Just like how you froth milk to make a cup of tea latte or coffee latte, you can use it to froth matcha powder and hot water.
With just a few simple ingredients, you’ll be able to make a perfect afternoon treat that you can’t resist! As you crack the frozen chocolate, this recipe brings a simple cup of matcha latte to the next level.
More afternoon treats recipes
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Crackle Matcha Latte
Ingredients
- 50 g chocolate of your choice melted
- 1-2 tsp matcha powder
- 60-70 ml hot water (about 60-70ºC)
- 120 ml milk
- Ice cubes
Instructions
Prepare the chocolate-covered cup
- Place 50g chocolate into a microwave-safe bowl, and melt in the microwave in 30-second increments, stirring every time you take it out.
- Pour the melted chocolate into a plastic cup until the inside is completely covered with chocolate. Use a spoon to spread it out evenly.
- Transfer the cup to a freezer and freeze for at least 10 minutes.
Prepare matcha latte
- Soak the chasen (bamboo whisk) in hot water to loosen and soften it. This makes it easier to froth the matcha.
- Sift matcha powder into a chawan (tea bowl), or any bowl, then pour in hot water and maple syrup. Whisk the mixture with the chasen until frothy.
- In a separate cup, pour milk over ice, then the whisked matcha, and give it a stir.
Serve
- Pour the matcha latte into the chocolate-covered cup, and cover with a lid.
- Squeeze the cup to crack the chocolate, and enjoy!