how to make a white chocolate magnum matcha latte

POV: you've found your new favourite matcha recipe. This White Chocolate Magnum Matcha Latte layers a silky homemade white chocolate sauce with the vibrant, energising lift of PerfectTed Matcha Powder and a cloud of sweet cold foam. Ready to try it? Here's how:

ingredients (serves 1)

• 60g white chocolate

• 25ml double cream

• 25ml milk

• 1 tsp butter

• 2g PerfectTed Matcha Powder + 60ml warm water (less than 80°C)

• 150ml milk of choice

• cold foam (2:1 double cream to milk, sweetened to taste)

• white sprinkles or grated white chocolate, to serve

method

1. Make the White Chocolate Sauce
   Melt 60g of white chocolate in a pan with 25ml of double cream, 25ml of milk and 1 tsp of butter over a low heat until smooth and combined. Leave to cool completely, then transfer to a squeezy bottle ready to use.

2. Whisk the Matcha
   Place 2g of PerfectTed Matcha Powder into a bowl with 60ml of warm water, ideally under 80°C, and whisk vigorously until smooth and frothy.

3. Dress the Glass
   Fill your glass with ice, then drizzle 60g of the cooled white chocolate sauce around the inside and base of the glass.

4. Add the Milk
   Pour 150ml of milk of choice into the glass over the sauce and ice.

5. Combine & Enjoy
   Pour the whisked matcha over the milk, then top with cold foam made from double cream and milk in a 2:1 ratio, sweetened to taste. Finish with white sprinkles or grated white chocolate. Your White Chocolate Magnum Matcha Latte is ready to enjoy!

tips for the best white chocolate magnum matcha latte

• Sauce ahead: make a batch of the white chocolate sauce in advance and keep it in the fridge in a squeezy bottle, ready to drizzle whenever the craving strikes.

• Cold foam trick: whisk the double cream and milk together with a handheld frother until it holds its shape, so it sits on top rather than sinking into the drink.

• Milk swap: oat or almond milk both work well for the drink base if you want a dairy free version, though the sauce and cold foam will still need adapting.

• Whisking matters: use a bamboo whisk or a handheld frother for the matcha shot, and keep the water under 80°C to keep the flavour vibrant and smooth.

• Sweetness to taste: adjust the sweetener in your cold foam depending on how indulgent you want the finished drink to be.

Remember to tag @perfecttedenergy in your recipes if you're posting them on Instagram or TikTok! We love to see your matcha moments!