Mini Egg Matcha Latte

This matcha latte gets a festive, dessert-like twist with melted white chocolate, fluffy vanilla cold foam, and a sprinkle of crushed mini eggs. Creamy, sweet, and smooth, it’s the perfect springtime treat—whether you're celebrating Easter or just in the mood for something fun.

Ingredients:

Matcha

• 4 grams / 2 tsp of Emeri Classic Ceremonial Matcha
• 60ml warm filtered water (80°C / 176°F)
• ½ cup milk of choice (up to ¾ cup for a lighter taste)
• 25g white chocolate (melted)
• 1 tbsp micro mini eggs, crushed

Cold Foam

• 2 tbsp whipping cream or heavy cream
• 1 tbsp milk
• ¼ tsp vanilla paste (or ½ tsp vanilla extract)
• 1 tsp agave syrup
• Pinch of salt

Instructions:

1. Prepare the matcha: In a bowl, whisk matcha powder with warm water until frothy. Set aside.
2. Coat the glass: Melt the white chocolate and dip the rim of your glass into it. Spoon some chocolate along the edge for a drip effect, then press the rim into the crushed mini eggs. Chill in the fridge to set.
3. Make the cold foam: Froth the cream until it starts to thicken. Add milk, vanilla, agave, and salt. Froth again until soft peaks form.
4. Assemble the drink: Fill your glass with ice and pour in the milk. Slowly add the matcha on top.
5. Finish with foam: Spoon the cold foam over the drink and sprinkle extra crushed mini eggs on top.

Creamy, sweet, and packed with texture, this Mini Egg Matcha is both indulgent and refreshing. It’s a sip-worthy way to enjoy the season—festive enough for a holiday, easy enough for any day.

Recipe by: @ToastableEats