Minty Matcha Mocha Hot Chocolate
YieldMakes 12 oz..
- 10 oz. Double-Strength Coffee
- 5 oz. Mosaic Ground Italian Roast Coffee
- 1 ct. Coffee Filter
- 3 qt. Water
- 12 oz. GFS Heavy Whipping Cream
- 2 Tbsp. Chocolate Syrup
- 1 Tbsp. Minty Matcha Slurry
- 1 c. Water
- 1 oz. Matcha Green Tea
- 1/2 oz. Markon Fresh Mint Leaves, trimmed
- 1 oz. Classic Whipped Cream
- 1 qt. GFS Heavy Whipping Cream
- 1/2 c. GFS Granulated Sugar
- 1 Tbsp. GFS Pure Vanilla Extract
- 1 sprig Fresh Mint Leaves
Wash hands. Add all fresh, unpackaged produce under running water. Drain well.
1] Using a standard 12 c. coffee maker, place coffee in a filter-lined brewing basket.
2] Brew with 3 qt. of 195ºF-205ºF water.
3] Cool, then transfer to a storage container. Refrigerate until needed.
Minty Matcha Slurry
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Place the water and mint in a blender. Blend until smooth. Scrape into a storage container using a rubber spatula.
2] Whisk the matcha into the water and mint. Cover, label, date and refrigerate until needed.
Classic Whipped Cream
1] Chill the bowl and whipping attachment of an electric mixer.
2] Add heavy cream, sugar, and vanilla extract. Whip until stiff peaks begin to form.
3] Place in a stainless-steel storage container or pastry bag. Refrigerate until needed.
To prepare à la carte:
1] Pour double-strength coffee, heavy cream, chocolate syrup, and minty matcha slurry in a nonstick saucepan. Bring to a fast boil. Whisk continuously.
2] Pour into a warmed 16-oz. coffee mug. Using a pastry bag, squeeze whipped cream on top of the hot chocolate. Sprinkle a tiny amount of matcha slurry through a fine mesh tea infuser on top of the whipped cream. Place a mint sprig in the whipped cream at the edge of the glass.