September 26, 2024
Matcha Chocolate | Uji Matcha 8 and Chocolate
There are always days when we can't decide whether to start our morning with a cup of matcha or a glass of chocolate milk.
The good news? The earthiness of matcha pairs really well with the rich, chocolately and subtle bitterness of dark cocoa powder, allowing us to enjoy both simultaneously with matcha chocolate milk.
At Matchaya, we use Valrhona Dark Cocoa Powder for a full-bodied, rich and intense chocolatey flavour. But you can easily swap dark cocoa powder with milk cocoa powder or melted chocolate syrup at home if you want something sweeter and less intense.
TEAWARES
- Chawan (bowl)
- Chasen (bamboo whisk)
- Chasen holder (whisk holder)
- Scoop
- Sift
INGREDIENTS
- 5g of dark cocoa powder
- 50 - 60ml hot water
- 130 - 150ml of milk of your choice
- 5 - 7g of matcha powder
- 70 - 80ml of warm water (70 - 80°C preferred)
- Ice
DIRECTIONS
1. Add 5g of dark cocoa powder.
2. Add 50 - 60ml of hot water.
3. Mix well and set aside.
4. Add ice and milk of your choice.
5. Sieve 5 - 7g of matcha powder.
6. Add 70 - 80ml of warm water (70 - 80°C preferred)
7. Whisk thoroughly to prevent any lumps.
8. Start foaming the mixture by whisking in a 'zig-zag' motion, creating a 'M' shape.
9. Carefully pour your whisked matcha into the cup.
Serve this with toppings like whipped cream, melted chocolate sauce or shaved for something more fancy!
