Cold winter days call for something a little extra cozy, and this torched marshmallow hot chocolate matcha checks every box. When you want to make something special, give this rich, creamy, chocolatey matcha a try. It’s finished with a fluffy marshmallow rim that’s been lightly torched for some fun, nostalgic, fireside flavor. Plus, we think it’s a total win anytime you get any excuse to whip out your kitchen torch.
So, what exactly is a hot chocolate matcha? It’s part hot chocolate, part matcha latte, and can almost count as dessert. Made with our unique chocolate matcha blend, this drink delivers deep, subtle cocoa flavor with that signature matcha earthiness.
Why Hot Chocolate Matcha?
Our chocolate matcha combines high-quality Japanese ceremonial-grade matcha with the essence of chocolate for a smooth, balanced flavor. It’s slightly less grassy than traditional matcha and ideal for any occasion. Paired with white chocolate and milk, it becomes rich and thick.
The torched marshmallow is completely optional but highly encouraged.
Ingredients
Hot Chocolate Matcha
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2 tbsp Chocolate Matcha
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1/3 cup hot water (176°F / 80°C)
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1 tbsp cornstarch
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1 tbsp cold water
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2 cups milk of choice
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3/4 cup white chocolate callets
Torched Marshmallow Topping
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1 large egg white, room temperature
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1/4 tsp cream of tartar
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1/4 cup granulated sugar
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1/4 cup corn syrup
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2 tbsp water
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1/4 tsp vanilla extract
Directions
Make the Hot Chocolate Matcha
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Sift the chocolate matcha into a bowl. Add the hot water and whisk until smooth and fully combined. Set aside.
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In a small bowl, mix the cornstarch and cold water to create a slurry.
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Add the milk to a saucepan and heat over medium until steaming (but not boiling).
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Stir in the cornstarch slurry and cook gently until the mixture slightly thickens. Reduce heat to low.
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Add the white chocolate and stir continuously until completely melted and smooth.
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Remove from heat and stir in the prepared matcha mixture. Set aside while you make the marshmallow topping.
Make the Torched Marshmallow
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Add egg white and cream of tartar to a clean mixing bowl. Set aside.
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Combine sugar, corn syrup, and water in a small saucepan. Cook over medium heat without stirring.
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As the syrup cooks, begin whipping the egg white to soft peaks.
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When the sugar syrup reaches 240°F (115°C), carefully remove it from the heat.
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With the mixer running, slowly stream the hot syrup into the egg white.
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Continue whipping until thick, glossy, and fluffy. Add vanilla and whip until incorporated and slightly cooled.
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Transfer to a piping bag, then cut the tip to about 1.5 inches wide.
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Pipe marshmallow onto the rim of your mug and torch until golden and toasted.
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Pour in the hot chocolate matcha, sip, and enjoy.
Tips & Tricks
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No thermometer? Heat the sugar syrup until it’s bubbling vigorously and slightly thickened, about 5–6 minutes, then proceed carefully.
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Torch alternatives: If you don’t have a kitchen torch, briefly broil the marshmallow topping; watch it closely.
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Milk swaps: Whole milk gives the creamiest result, but oat milk or cashew milk works well too.
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Make it simpler: Skip the marshmallow and top with whipped cream or shaved chocolate for an easier, everyday version.
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Extra cozy: Add a pinch of cinnamon or a splash of vanilla to the hot chocolate base.
The Bottom Line
This torched marshmallow hot chocolate matcha is equal parts cozy drink and delicious dessert. Perfect for snowy afternoons, holiday gatherings, or anytime you want a little extra. With its rich chocolate, matcha flavor, creamy texture, and toasted marshmallow finish, we’re confident you’re going to love it.
