Warm Matcha Cocoa

With fluffy coconut whipped cream

Print Recipe

Servings: 2

Full of antioxidants and nutrients, this powdered green tea can be used in a variety of ways. We like to cozy up with this warm cocoa on a chilly winter’s day.

Ingredients

1 can (13-ounce) full-fat coconut cream

1 teaspoon vanilla extract

Preferred sweetener (we like honey)

2 teaspoons matcha

1 heaping tablespoon cocoa

1 tablespoon dark brown sugar

¼ cup hot tap water

2 cups milk (we used creamy oat milk)

Directions

For the whipped cream, chill the coconut cream overnight. Drain the coconut water and save for other uses. Use a hand mixer to whip until light and fluffy. Add vanilla and sweetener and give a quick mix just to incorporate. Refrigerate.
For the cocoa, sift matcha and cocoa into a small bowl. Add brown sugar and hot water, whisking until smooth and lump-free.
Warm the milk, making sure not to boil. Stir in the matcha-cocoa mix until combined.
Pour into mugs and top with whipped coconut cream.

Note: Use plant-based milks (oat, coconut or almond) for a creamy, dairy-free option. Dairy milk works as well.