Hot Matcha Chocolate
Section: Hot: Chocolate, Tea and Matcha · chocolate · matcha · dairy · signature
Setup
Glass: Mug 300 ml
Ingredients (as the source specifies)
- Chocolate base 25 g
- Hot water 30 ml
- Whole milk 150 ml
- Matcha cream 35 ml (whipping cream 80 ml + matcha syrup 15 ml + stabiliser 10 ml for the batch)
Method
- Whisk the chocolate base with the hot water until no lumps remain.
- Blend the matcha cream with a hand blender to a loose, creamy consistency.
- Steam the milk and pour it onto the chocolate, then top with the matcha cream.
Technique
The procedures this drink is built with. They are the technique, not this drink's own method.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- Frappé base powder · 25 × 4 = 100 kcal
- Plain water and soda · 0 kcal
- Whole milk 3.5% · 150 × 0.64 = 96 kcal
- Matcha powder
The derivation is incomplete - these lines name a quantity or a coefficient the source does not state, so no total is published:
- Matcha cream 35 ml (whipping cream 80 ml + matcha syrup 15 ml + stabiliser 10 ml for the batch)
Caffeine, derived from the ingredient list
The derivation is incomplete: these lines name a caffeine carrier the source states no factor for, so no total is published - an understated safety figure is worse than none:
- Chocolate base 25 g
- Matcha cream 35 ml (whipping cream 80 ml + matcha syrup 15 ml + stabiliser 10 ml for the batch)
Allergens, as the source states them: `MILK` `SOY`
Holding and food safety
These figures are the published guidance, not a house rule. Each carries its source.
- Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
- Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.
Your local authority sets the requirement. Confirm these against it before service.
Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20