These matcha hot chocolate stirrers are a cozy and fun way to get in the holiday spirit. Made with creamy white chocolate and umami-rich matcha powder, they melt into hot milk, creating a rich, lightly sweet matcha hot chocolate with every stir. Finished with mini marshmallows, they’re perfect for gifting, holiday gatherings, or winter evenings when you want something special.
What type of matcha to use
For baked goods and fun recipes like these hot chocolate stirrers, we recommend using our Organic Chef’s Choice Culinary Grade Matcha.
Culinary matcha is:
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Bold enough to stand up to chocolate and milk
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Designed for mixing, so it blends smoothly into melted chocolate
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More economical, especially for recipes using multiple tablespoons
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Balanced in bitterness, which keeps the final drink from tasting overly sweet
Ceremonial matcha is best enjoyed on its own, while culinary matcha shines in recipes where it’s meant to complement other flavors.
Here’s how to make matcha hot chocolate stirrers:
Ingredients
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6 oz white chocolate
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2 tablespoons + 2 teaspoons culinary-grade matcha
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Mini marshmallows
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1 cup hot milk, for serving
Directions
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Melt the white chocolate gently in a heatproof bowl until smooth.
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Sift in the matcha and stir well until fully incorporated.
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Pour the mixture into a silicone mold.
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Add mini marshmallows on top, then insert a wooden spoon or stick into each mold.
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Place in the refrigerator until fully set, about 30 minutes.
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Carefully remove the stirrers from the mold and place them on muffin or cupcake liners.
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To enjoy, pour hot milk into a mug and stir with a matcha chocolate stirrer until melted.
Tips & Tricks
Sift your matcha
Matcha naturally clumps, especially when mixed into melted chocolate. Sifting ensures a smooth, evenly flavored stirrer and prevents bitter pockets of powder.
Melt chocolate slowly
White chocolate can scorch easily. Use low heat or a double boiler and stir frequently to keep it silky and smooth. If it overheats, it may seize or turn grainy.
Work quickly once mixed
Once the matcha is incorporated, pour the mixture into molds right away. As the chocolate cools, it thickens and becomes harder to work with.
Choose the right mold
Silicone molds work best for because they're easy to release. If your mold is shallow, keep marshmallows small so the stirrer stays balanced in the mug.
Stabilize the sticks
If wooden spoons or sticks lean while setting, prop them upright using the edge of a glass or a folded towel while chilling.
Opt for whole milk
It will give you the creamiest result, but oat milk (especially barista-style) works well as a dairy-free alternative. Coconut milk adds richness, but it has a strong coconut flavor.
Storage tips
Store stirrers in an airtight container in a cool, dry place for up to one week. Avoid heat or direct sunlight, as they can cause blooming or fading of color.
The Bottom Line
These matcha hot chocolate stirrers turn a simple cup of milk into a cozy, delicious, holiday beverage. Plus, they’re surprisingly easy to make! Use culinary-grade matcha for a bolder flavor that balances out the white chocolate.
