This matcha white chocolate latte is the ideal drink for the cool days of early spring. It’s made without dairy and naturally sweetened with honey to taste!
Sometimes I look back at my prior food habits and just have to shake my head. While I’m far from perfect now, the majority of what I eat is homemade with real-food ingredients. That definitely wasn’t the case for much of my life! In high school, an early lunch meant I came home starving at three in the afternoon. My solution? I would make and eat an entire box of Annie’s Bunny Shape Pasta with Yummy Cheese and wash it down with chocolate milk. Oh, and my breakfast of choice from the cafeteria, snagged on my way to 7:30 am chorus practice? A double chocolate muffin, coffee, and chocolate milk. Lunch was often chicken nuggets and french fries, plus a Creamsicle from the vending machine.
College wasn’t much better. I worked at the all-you-can-eat dining hall my freshman year, and if I didn’t like the entrée options, I would take advantage of the proximity of the waffle station to the ice cream station and make myself a waffle sundae (yup, for dinner!). And when studying at the campus center, my go-to snack was a white chocolate mocha plus a bag of spicy potato chips. Post-college, as a first-year teacher, I succumbed to the Whataburger across from my apartment or the taco truck on my way home more nights than I care to remember.
I thought back on those white chocolate mochas as I whipped up this simple matcha white chocolate latte for myself the other day, and felt pretty proud. Gone are the days of dairy-laden lattes with suspiciously sweet syrups from the campus center, and late-night dorm-room Easy Mac. And believe me, this matcha white chocolate latte is so much better than any of that!
I always find white chocolate far too sweet, but have figured out the solution: unsweetened cacao butter and a dash of vanilla seasoned with honey to taste. This creamy flavor trifecta balances out the earthy matcha just perfectly. For the milk, you can use whatever you like–I find the taste almost identical when made with unsweetened almond milk and grass-fed whole milk. If you use a milk that’s already sweetened, you probably won’t need the honey.
I like to froth this matcha white chocolate latte right in the pan with an immersion blender, but you can transfer it to a regular blender if need be. And once the days get warmer, this latte is just as delicious chilled. I like to make a batch and drink half of it hot as an afternoon pick-me-up, then refrigerate the rest in a mason jar. The next morning, I just shake the jar and pour it over ice. I always hop out of bed with a spring in my step when I know this latte is waiting for me!
- Whisk all ingredients in a medium saucepan over medium heat until the cacao butter is melted and steam is rising from the edges of the pot.
- Process with an immersion blender until smooth and frothy. Taste and adjust seasonings if desired, then pulse a couple more times. Divide between two glasses and serve hot. Alternatively, refrigerate until chilled in a jar with a tight-fitting lid, shake well, and serve over ice.
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