Sugar-Free White Chocolate Matcha (Print View)

A creamy iced matcha latte infused with sugar-free white chocolate and peppermint with whipped cream topping.

# Components:

→ Matcha Base

01 - 2 teaspoons high-quality matcha powder
02 - 2 fluid ounces hot water, approximately 175°F

→ White Chocolate Mixture

03 - 1/4 cup sugar-free white chocolate chips
04 - 1 cup unsweetened almond milk
05 - 1/4 teaspoon pure peppermint extract
06 - 1 to 2 tablespoons sugar-free sweetener, such as erythritol or monk fruit, adjusted to taste

→ Assembly & Garnish

07 - 1 cup ice cubes
08 - 1/4 cup sugar-free whipped cream (optional)
09 - 2 tablespoons crushed sugar-free candy canes (optional)

# Directions:

01 - Combine almond milk and sugar-free white chocolate chips in a small saucepan over low heat. Stir constantly until chocolate melts and mixture is smooth. Remove from heat and incorporate peppermint extract and sweetener.
02 - Whisk matcha powder with hot water using a bamboo whisk or milk frother until smooth and frothy.
03 - Distribute ice cubes evenly into two large glasses.
04 - Pour the melted white chocolate mixture over the ice in each glass evenly.
05 - Slowly pour the prepared matcha over the white chocolate to form layered effect.
06 - Top each glass with optional sugar-free whipped cream and sprinkle crushed candy canes, if desired.
07 - Stir before drinking and serve immediately.

# Expert Advice:

01 -
  • Sugar-free and vegetarian friendly
  • Easy and quick to prepare
02 -
  • Use hot water below boiling temperature to prevent bitterness in matcha
  • Adjust peppermint extract carefully to avoid overpowering the drink
03 -
  • For creamier texture, use regular milk or add a splash of half-and-half
  • Use a bamboo whisk for authentic froth and smooth matcha
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