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Minty Matcha Mocha Hot Chocolate

Yield 12 oz.

Ingredients

  • Double-Strength Coffee

    Ingredients

      • 5 oz. Mosaic Ground Italian Roast Coffee
      • 1 ct. Coffee Filter
      • 3 qt. Water

      Preparation

      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.

    10 oz. Double-Strength Coffee
  • 12 oz. GFS Heavy Whipping Cream
  • 2 Tbsp. Chocolate Syrup
  • Minty Matcha Slurry

    Ingredients

      • 1 c. Water
      • 1 oz. Matcha Green Tea
      • 1/2 oz. Markon Fresh Mint Leaves, trimmed

      Preparation

      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.

    1 Tbsp. Minty Matcha Slurry
  • Classic Whipped Cream

    Ingredients

      • 1 qt. GFS Heavy Whipping Cream
      • 1/2 c. GFS Granulated Sugar
      • 1 Tbsp. GFS Pure Vanilla Extract

      Preparation

      Wash hands.

      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.

    1 oz. Classic Whipped Cream
  • 1 sprig Fresh Mint Leaves

Preparation

To prepare à la carte:

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

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.