Matcha Peppermint White Mocha
Autumn was completely cray.
Like, DANG.
We started our YouTube channel, produced and cooked for a super fun 50+ person charity drag brunch, had a Friendsgiving, then went on a week-long trip to Israel, then we moved out of our house, and then hosted a gay couples' weekend in New Orleans. Wait that was all just in November.
Too. Much. Y'all.
*faints*
*hears Mariah Carey Christmas album and is revived*
We've been lucky to have the last couple of weeks to relax just a bit, but we're already gearing up for what looks like a very busy (but fun!) 2018. Since we've got just about half a week more of chill time before holidays overtake us, we're milking it for all it's worth. Bring on the spiked egg nog, Broad City reruns, and Monday afternoons spent napping with Fox.
Speaking of holiday decadence, we got to spend the morning messing around with this matcha peppermint white mocha recipe, and to be honest it's so damn delicious. Not to sound like basics, but yeah one of the best parts of the holidays is getting to drink seasonal coffees and teas that are sweet and warm and give you that *cozy* give me a damn sweater and leggings and Netflix feeling.
This mocha is more or less made with natural ingredients, including the actually v healthy matcha tea, and is kinda the perfect afternoon pick me up situation. Matcha and peppermint go together so well, with the bright peppermint flavor bringing out the sweeter notes in the mild mellow matcha tea. Also - how cute are those freaking snowflake marshmallows? How's that for being extra?
Happy Holiday, guys. The recipe is below!
xoxo Matt & Beau
Matcha Peppermint White Mocha
makes 1
2 teaspoons Aiya Cooking Grade Matcha
1 cup unsweetened almond milk
3 oz chopped white chocolate
2 - 4 teaspoons peppermint cane syrup (we used Torani brand)
marshmallow or candy canes for garnish
Place the matcha in a small heat proof mixing bowl and set aside.
Bring the almond milk just to a simmer in a saucepan and pour about 1/4 cup of it (you can just eyeball this) into the matcha.
Whisk the 1/4 cup almond milk and matcha together until there is a smooth green paste with no lumps. You may want to strain out the lumps if they won't dissolve. Set aside.
Bring the remaining almond milk back to simmer and add the white chocolate, whisking until the chocolate has all melted.
Turn off the heat and whisk in the peppermint syrup, followed by the matcha. Taste and add more peppermint syrup if desired.
Pour into a mug and top with marshmallows, candy canes, or other seasonal garnish. Enjoy!
Thanks to Aiya Matcha for sponsoring this post. All opinions are our own! Photos by Randy P Schmidt.
