Cheers to the season of hot chocolate! What better time in the year to enjoy hot chocolate than when it starts to rain and snow. Today I am sharing with you a simple, creamy, delicious Matcha Coconut White Hot Chocolate. Every word in the name is what you can expect in this comforting drink. matcha, regular milk, coconut milk and white chocolate.

Fall and Winter seasons are the time of the year that I get to enjoy hot chocolate more often. The cold weather gives me a free pass to enjoy it more than usual. I used to order hot chocolate in cafe, and I used to drink the ones in sachet or the instant hot chocolate powder. Since making hot chocolate at home from scratch is so easy, I stopped buying the instant hot chocolate powder. I often make the classic dark hot chocolate at home, but I like making variations from time to time. So for this one, we’re making Matcha-Coconut Hot Chocolate. 

What is Matcha?

Matcha is finely ground powder of specially grown and processed green tea leaves. It is rich in anti-oxidants and other vitamins and minerals. Matcha has a certain strong taste that you need to get used to in order to enjoy it. It pays to spend a little bit more when choosing which one to buy, the higher grade are more expensive as expected, but the quality is better as well. I personally like my matcha drink or anything with matcha to be in the milder taste so I tend to put a little less.

Mild or Strong

I used a small amount of Matcha powder, 1 teaspoon for 1 1/2 cup of milk. You can definitely add more if you want it stronger. I used a combination of full fat milk and coconut milk to make it extra creamy, plus for flavor. I like how the coconut milk work well with Matcha, it somehow tame the strong taste and leave a nice creamy coconut flavor. Use the coconut milk in can because it is creamier with a stronger flavor. The  drinkable coconut milk in carton is too light, and it doesn’t have much taste. It is almost like water to me. 

The Sweetener

To sweeten the drink, I used honey. Use a good quality honey for better taste. You can also use maple syrup or agave, or even graduated sugar. Please note that measurement vary depending on what sweetener you used. I only tried using honey so far. 

The White Chocolate

For the white chocolate, I used white chocolate chips because that Is what I have on hand. If you have plain white chocolate bar, you can use it too, chop it into smaller pieces so it melts faster.

The Toppings

I used 2 toppings because I cannot simply make up my mind. So I decided to try both. Whipped cream is fantastic as it adds creaminess to the drink. I always feel I cannot skip whipped cream on hot chocolate, they’re a must for me. You can also add marshmallow on top. You can have it as it, or you can have it toasted if you have a Creme brulee torch. Adding the marshmallow on top while the hot chocolate is warm make the marshmallow soft and melting. So if you have a chance to try both toppings, go for it. Why choose one when you can have both, right? 

Ingredients:

• 1 cup Fresh Milk
• 1/2 cup Coconut Milk (in can) 
• 3 tablespoon Honey
• 1 teaspoon Matcha Powder
• 2 tablespoon hot Water
• 1/4 cup chopped White Chocolate – use bar chocolate and chop it, not chocolate chips

Instructions:

• In a bowl, add the matcha powder and hot water. Whisk until fully dissolve 
• In a pan, pour the milk and honey. Add the chopped white chocolate. In medium heat, simmer until the white chocolate has melted. Scoop 2 tablespoon and pour it in the matcha mixture. Stir the mixture until matcha is fully dissolved. Pour the matcha in the milk mixture. Taste for sweetness and adjust as needed. 
• Pour into serving cup or glass topped with marshmallow or whipped cream 

Serves 1

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