This might help me embrace more green into my diet.
I feel slightly embarrassed sharing a recipe with matcha because I’m always unsure how to pronounce it. I know the correct pronunciation, but I often catch myself saying “maaaaahtcha,” like lighting a match, instead of the softer “m-awe-tcha.”
It’s the same awkwardness I have with quinoa — I’ll blurt out “keee-no-waah” when offering it for dinner — or when I say “ah-kai” instead of “awe-sigh-eeee” while making an açaí bowl. Little pronunciation slips certainly make me wonder if I should be sharing a matcha recipe at all.
It took me a while to get on the matcha bandwagon because plain tea tastes like dirty water to me. Coffee sometimes does too, but coffee becomes delicious with sugar and cream. Tea with sugar and cream, though, still tastes like sugary dirty water — or so I always thought.
The first time I tried matcha it reminded me of dirty water plus green grass. Surprisingly, after adding a little sweetness, I actually liked it. Not just tolerated it — I liked it.
I’ve experimented with matcha in desserts and found I don’t love it on its own, but it shines when paired with chocolate. I assumed dark chocolate would be the best match, but I decided to try white chocolate too — and that’s where this recipe was born.
It turns out white chocolate is the best partner for matcha. White chocolate isn’t usually my favorite, but combined with matcha it becomes creamy, sweet, and pleasantly herbaceous.
This hot chocolate is made with coconut milk for a subtle tropical note; you can use all coconut milk if you prefer, but I used a blend of coconut and regular milk. The result has a light coconut hint and a rich, comforting flavor.
Here’s a little confession: I’m hoping for a big snow so I can curl up on the couch with mugs of hot chocolate after playing outside. It’s late January and we haven’t had a proper snowfall yet, so I’m willing it to happen. Even though my brain often drifts toward thoughts of the beach, hot chocolate season is something I dearly want to enjoy.
Matcha Honey Hot Chocolate
Yield:
4
to 6
15
Pin Recipe
Leave a Review »
Ingredients
- 1 14-ounce can coconut milk
- 1 cup milk
- 2 tablespoons honey
- 16 ounces white chocolate chopped
- 2 teaspoons ground matcha tea
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- mini marshmallows for serving toasted if desired
Instructions
-
Combine the milks, honey, chopped white chocolate, matcha and salt in a large saucepan. Stir constantly over medium heat until the chocolate is fully melted and the mixture is heated through. Remove from heat and stir in the vanilla extract.
-
Serve immediately topped with toasted mini marshmallows if desired.
Did you make this recipe?
Share a photo and tag the recipe on social media with your preferred handle and hashtag. I appreciate seeing what you make!
Would an extra chocolate drizzle be too much?