Coffee is great and tea is even better, but I think we can all agree that when December rolls around there’s a hot beverage that smokes all the other competition – ’tis the season for hot cocoa!
Personally I’m a fan of anything chocolate all year round, so the influx of creamy sweet drinks topped with whipped cream leading up to Christmas is welcome in my books. This year we wanted to come up with something a little bit extra to sweeten our cocoa creation – a mix of all of our favourite beverages in one! What does that mean? Matcha, coffee, sugar and cocoa all meet to form the most perfect holiday beverage, finished with a touch of peppermint to up the festive flavour!
Scroll down for the full recipe!
What you’ll need //
1/3 cup coffee beans
2 tablespoons cocoa powder
2 tablespoons Matcha Ninja 100% Raw Organic Matcha
3-4 tablespoons cane sugar (or sweetener of your choice)
2-3 drops organic mint extract (our favourite is from The Spice Trader)
1 cup non-dairy milk
Coconut whipped cream
Sprinkles for garnish (we used Edible Gold Stars)
Makes 2 mugs
Grind the coffee beans into a coarse grind and boil water. We used this Turkish Handmade Coffee Grinder it’s perfect for just 1-2 cups!
In a small dish mix equal parts cocoa powder, matcha powder, sweetener and hot water, whisk with a Bamboo Matcha Whisk until it resembles a thin paste or syrup. Add 2-3 drops mint extract.
Heat up the milk in a small pot on the stove or use a frother, (add a bit of sugar to the milk for an extra indulgent treat).
In a Gold Bodum French Press combine coffee grinds and 2 cups boiling water (about half the french press) and allow to steep for 5-6 mins. Add the syrup mixture to the bottom of each mug and fill the mug halfway with hot coffee. Top off the mugs with warm milk and coconut whipped cream, garnish with sprinkles and you’re ready to serve!