RHINE OPEN RECIPE
Matcha White Choco Latte
抹茶白巧拿鐵
Kyoto matcha, white chocolate and fresh milk
- Yield
- 1 drink
- Time
- 10 min
- Level
- Easy
- Made by Rhine
- NT$110
01 · STORY
Origin & culture
Matcha comes from Japanese tea culture and is traditionally whisked with a chasen. The white-chocolate latte is a contemporary café interpretation: dairy richness softens matcha bitterness, but restraint preserves its aroma.
Matcha quality varies widely and color alone does not define grade; freshness, shading, milling and storage matter. White chocolate adds sweetness and cocoa butter, but easily reduces tea to color, so this recipe keeps matcha in the lead.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Matcha concentrate
- 2.5 g + 35 g · 75–80°C
- White chocolate
- 15 g
- Milk
- 180 g · finish 55–60°C
Method
-
Sift matcha
Sift matcha into a bowl to prevent dry clumps.
-
Whisk
Add hot water and whisk rapidly in a W motion until finely foamed.
-
Melt and combine
Melt white chocolate with a little hot milk, add the rest, then pour in matcha.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Tea-forward
Use 3 g matcha and only 10 g white chocolate with the same water. Umami and gentle bitterness become clearer.
Iced two-layer
Add 110 g ice and 160 g cold milk with dissolved white chocolate, then float matcha over the ice and stir before drinking.
04 · CALIBRATION
Troubleshooting
Clumpy and powdery
After sifting, make a smooth paste with 10 g water before adding the rest.
Dull color and astringency
Lower water to 75°C and store opened matcha airtight, dark and cold; heat and oxidation increase astringency.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it