With Mother’s Day coming up, you may be searching for the perfect gift that is from the heart (or shaped like one!) These matcha latte bombs are easy to make and takes 20 minutes to make! To me it’s better than most matcha latte recipes I’ve tried!
I love giving and receiving handmade treats for holidays. It gives you the opportunity to customize and personalize the gift. Plus, you get to have fun making it! These matcha bombs are such a fun choice for this spring. Creamy, earthy matcha is encased in indulgent white chocolate.
What are Matcha Latte Bombs?
When they mix together in a mug of warm milk, they create the most delicious morning beverage or dessert treat. And if you have never made a warm drink using a chocolate bomb, you have got to try it. It is so fun to watch the transformation! Preparing my own cup makes me feel like a kid again.
Why You’ll Love These Matcha Bombs
- Beautiful and Decadent – These matcha bombs are as lovely to look at as they are to taste. They’re easy to make, but drinking them feels so fancy! Matcha green tea is one of my favorite teas.
- Reusable Recipe – This recipe has so many options for customization, so you can use it again holiday after holiday. Change the shape of the mold to make holiday themed bombs. You can add a drop of food coloring to make the chocolate a festive color. You can even swap the matcha for instant coffee or hot cocoa mix.
Ingredients For Matcha Bombs
- White Chocolate Chips – Who doesn’t love white chocolate? Be sure to purchase real white chocolate, and not candy melts. Candy melts are okay for desserts, but won’t taste as great in your beverage.
- Coconut Oil – Coconut oil is essential for getting your chocolate to melt into the perfect consistency without burning.
- Matcha – Matcha is so yummy, and it is also a really healthy alternative to coffee. It is high in antioxidants and amino acids. Some say it helps your body burn calories and promotes weight loss (however, the chocolate in this recipe might counteract that). Further more, some studies have shown it to help with blood pressure and preventing heart disease.
- Coconut Sugar – Pay attention to whether your matcha is presweetened or not. If it isn’t, you may want to add a little coconut sugar, or some other type of sweetener. While the white chocolate will sweeten the drink, matcha has a bold and earthy flavor, so a little extra sweetness will help to bring out its more delicate notes, and make it more palatable to those who have never tried matcha before.
- Oat Milk – If you are planning on enjoying these beauties at home, you will want to have some milk on hand to heat for serving. Oat milk is a great choice because it is creamy and slightly sweet. I prefer the dairy free milks for this, but regular milk will work too. Some use hot water to melt the bombs, I prefer milk!
- Heart Silicon Mold – Keep in mind that each bomb will hold 2-4 tsp of powder inside, so you don’t want extra large, or too small molds. Silicon will make it easier to pop the chocolate out without breaking.
How to Make Matcha Latte Bombs
1. Melt the white chocolate chips and coconut oil until smooth.
2. Spoon melted chocolate to fill 1/3 of each cavity. Then spread the chocolate around with a spoon or brush to make an even coating around the sides. Chill in freezer for 5 minutes and touch up.
3. Fill 6 cavities with 2 teaspoons of matcha and 1-2 tsp of coconut sugar if desired.
4. Cap the bombs off.
5. Refreeze for another 2-3 minutes and then demold each bomb and dust with matcha or drizzle with extra melted chocolate.
6. To serve, plop in a matcha bomb and stir in 6-8 ounces of hot milk. Mix and enjoy
Step by Step Instructions
First, let’s create the shell of your matcha latte. You’ll do this by melting the white chocolate chips and coconut oil until smooth. You can use a double boiler, or short intervals in the microwave. If using the microwave, start with 30 seconds, then stir and check the consistency, returning to the microwave for 10 seconds at a time until it reaches the desired consistency. Take care not to overheat the chocolate chips or they will burn and become unusable. Stirring well will help to prevent this.
Next, spoon the melted white chocolate into the molds. Each cavity should be about 1/3 full. Spread the chocolate around the mold so that it is evenly distributed. You can use the back of your spoon, or a brush.
Remove your chocolates from the freezer, and fill half of them. Place 2 tsp of matcha in each cavity. You may also choose to add 1-2 tsp of additional sweetener during this step.
Next, you will seal the bombs. Remove the empty halves from the mold and slightly melt the edges. The easiest way to do this will be to heat a skillet on low heat and gently rub the flat edges of the chocolate across the skillet once warm. When the edges have melted just enough to “glue” the chocolate together, match it to a filled side to seal.
Once all of your bombs are closed, return the mold to the freezer for an additional 2-3 minutes to set. Remove them from the freezer and decorate them as desired. A light dusting of matcha or an extra drizzle of chocolate will make them look a bit fancier.
To serve, heat 6-8 ounces of oat milk in a mug, and then add your matcha bomb. Stir vigorously and enjoy!
- Store matcha bombs up to 5 days in the refrigerator or 2 months in the freezer until ready for use
- Another way to add a beautiful, classy touch to your finished product, is a little edible shimmer. You can buy food grade mica from the baking section of a craft store or department store. Use a new, clean paint brush or pastry brush to apply the sparkle!
- There are different types of matcha powder available. For this recipe, you want to choose a culinary matcha, rather than ceremonial. Kitchen grade matcha will be thicker and less bright than other types of culinary matcha, so be aware of that when choosing. A fine powder, brightly colored matcha green tea powder would be ideal for this recipe. Matcha is not the same thing as “green tea powder” so be sure that you are getting the real thing. Regular green tea powder is not the same. You can even get a matcha whisk used like in traditional Japanese tea ceremony.
- If you want an iced matcha latte, make sure you make it hot first so the matcha powder can properly dilute and melt. You can also add some kind of sweetner if you want an even more sweeter taste like maple syrup or agave.
Matcha is full of antioxidants and health benefits. It boosts your energy levels without the jitters, and can actually help to calm stress. All of these benefits and more make it a healthy choice for your daily morning beverage. I’m not however a medical doctor, so please ask your doctor if concerned.
Matcha can benefit your skin! It reduces bacteria and oil levels in your skin. It can also reduce UV damage just by drinking it.
Does chocolate and matcha go together?
Matcha has an earthy, slightly bitter flavor to it, which is so nicely complemented by the rich, creaminess of white chocolate. Milk or dark chocolate also pair nicely with matcha, though white chocolate is sweeter and creamier.
You can pair matcha with any type of milk. I like oat milk for its creaminess and slight sweetness. Almond milk is also a great alternative!
Looking for more breakfast recipes? Try these:
Tried this Matcha Latte Bombs recipe and love it? Please leave me a comment and recipe rating below. Feel free to also tag me, I love to see your creations and sharing them. You can also print this recipe for later use. For more inspiration follow us on Instagram Or like us on Facebook
Matcha Latte Bombs
- 2 cups White Chocolate Chips
- 1 tsp Coconut Oil
- ¼ cup Matcha
- 2 6 cavity Heart Silicon Mold
- Optional: ¼ cup Coconut Sugar or sweetener of choice
- Oat Milk for serving
- Start by melting the white chocolate chips and coconut oil until smooth.
- Spoon melted chocolate to fill 1/3 of each cavity. Then spread the chocolate around with a spoon or brush to make an even coating around the sides. Chill in freezer for 5 minutes, remove from the freezer to touch up any spots that seem thin, then re chill for another 5 minutes.
- Fill 6 cavities with 2 teaspoons of matcha and 1-2 tsp of coconut sugar if desired.
- To cap the bombs off, use a hot plate or skillet and rub the edge of an empty half, melting the edges just enough to provide enough chocolate for easy adherence.
- Refreeze for another 2-3 minutes and then demold each bomb and dust with matcha or drizzle with extra melted chocolate.
- To serve, plop in a matcha bomb and stir in 6-8 ounces of hot oat milk. Vigorously stir or use a coffee whisk and enjoy.
Store bombs up to 5 days in fridge or 2 months in freezer.