If you fancy the idea of a matcha hot chocolate, you probably want to go for a white chocolate one. That’s what I’ve done here so that it retains it’s beautiful vibrant green colour. Matcha provides the perfect foil for all that sweetness.
January is the traditional time to follow through with good intentions and try for a healthier lifestyle. I’m always full of New Year’s resolutions and sometimes I actually manage to pull them off. This year I have set myself a tough one, but as it doesn’t involve food or drink, I was happy to take on the teapigs #matchachallenge as well.
Matcha Green Tea
I’ve had a love affair with matcha ever since CT brought some back from his Japan trip in 2007. I’d never heard of it before then, so it was a real novelty. Green tea was my tea of choice, so once I got used to the idea, it wasn’t such a big step to drinking matcha.
It’s a very finely ground Japanese green tea with a distinctive flavour. Because you are ingesting the whole leaf this way, it provides a concentration of all those healthy nutrients that green tea is renowned for. It’s very high in antioxidants, has plenty of betacarotene and contains vitamins A, B and C. It’s said to boost energy levels for four to six hours after drinking it as well as raising metabolism and relieving stress.
Teapigs matcha is ground beautifully fine (by granite rollers) and tastes as good as the matcha tea that CT brought back from Japan when he went there a few years ago. It’s organic too, so gets additional bonus points. It comes in 30g packs and normally costs £25.
As well as a great drink, matcha lends itself very nicely to baking. Not only does it give a distinctive flavour, but also an interesting green colour. I’ve made a number of cakes and biscuits using matcha, but I’m particularly pleased with my matcha shortbread, matcha and white chocolate cupcakes and chocolate matcha battenberg.
The Matcha Challenge
Much as I like matcha, it’s not something I’ve had every day. So I was interested to see if drinking it regularly made any difference to my flagging post flu energy levels. The teapigs #matchachallenge is to drink ½ tsp of matcha a day for a fortnight. It’s early days yet as I’m only on Day 5, but I have been enjoying finding different ways to drink it.
So far, I’ve made two different types of kefir matcha smoothie. I’ve also drunk it as normal in a mug of hot water and tried it as a matcha shot in a glass provided by teapigs.
Matcha White Hot Chocolate
Today I made a frothy matcha white hot chocolate. I used white chocolate so I could retain the beautiful green colour. It’s almost completely lost if you use milk or dark chocolate.
It was delicious. I used a frother to give it a really light texture. The white chocolate makes it extra creamy, but the matcha cuts through the sweetness with strong refreshing notes.
Keep in Touch
Thanks for visiting Tin and Thyme. If you try a matcha white hot chocolate, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Matcha Hot Chocolate – The Recipe
Matcha Hot Chocolate
- 150 ml milk
- 20 g white chocolate - finely chopped (I used 2 heaped tsp of Mortimer's white chocolate powder)
- ¼ tsp matcha green tea powder
- Warm the milk in a pan to just below boiling point.
- Spoon the white chocolate into a mug.
- Pour in the milk and give a good stir. A mini whisk is useful for this.
- Alternativley use an electric milk frother to mix and froth the drink at the same time.
- Sprinkle a little matcha powder over the top and enjoy.
I am sending the matcha hot chocolate off to Nayna for her event, Let’s Cook/Create Hot Drinks over at Simply Food.
Thanks to teapigs for providing a pack of matcha green tea, a shot glass and aerolatte frother in exchange for blogging about the challenge.