Toasted Marshmallow Matcha Cocoa (Print View)

Warm up with a creamy matcha cocoa topped with toasted marshmallows and a hint of sea salt.

# Components:

→ Dairy & Alternatives

01 - 2 cups whole milk or oat milk
02 - 1/4 cup heavy cream (optional)

→ Chocolate & Sweeteners

03 - 2 tablespoons unsweetened cocoa powder
04 - 2 tablespoons white chocolate chips
05 - 2 tablespoons granulated sugar

→ Matcha

06 - 1 teaspoon high-quality matcha powder

→ Topping

07 - 4 large marshmallows
08 - 1/4 teaspoon flaked sea salt (optional)

# Directions:

01 - In a small saucepan over medium heat, whisk together the milk, heavy cream, cocoa powder, white chocolate chips, and sugar. Heat until the mixture is hot and the chocolate is fully melted without boiling.
02 - Sift matcha powder into a small bowl. Add 2 tablespoons of hot water (not boiling) and whisk vigorously until smooth and frothy.
03 - Remove the saucepan from heat, then whisk the matcha mixture into the cocoa base until fully incorporated.
04 - Pour the matcha-infused hot cocoa evenly into two mugs.
05 - Skewer marshmallows and toast them over an open flame or gas stove until golden brown and slightly charred.
06 - Place two toasted marshmallows atop each mug. Sprinkle with flaked sea salt if desired, and serve immediately.

# Expert Advice:

01 -
  • Creamy and comforting
  • Unique matcha and cocoa combination
02 -
  • Use plant-based milk and vegan marshmallows for a vegan version
  • Marshmallows may contain gelatin and are not always vegetarian or vegan
03 -
  • Do not boil the cocoa mixture to avoid bitterness
  • Use high-quality matcha powder for best flavor
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