Matcha Hot Chocolate with Blackberry Marshmallows
No hot chocolate can ever be considered truly 'healthy.' I get that. But with a base of coconut milk, nutrient-rich matcha tea, and fruit-based, corn-syrup-free homemade marshmallows, I think my version is about as close as you can get to both 'healthy' and 'indulgent!'
I also don't understand why I have never seen the combination of matcha, white chocolate and blackberry in a beverage before. Why doesn't everybody drink this all the time?!
Okay, so drinking this everyday might be a little extreme. However, if I ever open up my own cafe, I am sure this will be the first thing on the menu.
The drink is full of contrasts, that I was first worried would be too overwhelming, but I think it all somehow works. The sweetness of the white chocolate and marshmallow are balanced by the earthiness of the matcha. The creaminess of the coconut milk is balanced with the toasted coconut sprinkled over the top. The vibrant green of the matcha swirls with the natural pink of the blackberry.
In one gulp, you get several textures, flavors, and mouth feels.
Whether you make this for your next tea party or just for your next day in with yourself, I seriously urge you to try out this recipe.
And if you don't like/don't have/are scared of matcha, feel free to leave it out and instead throw in a vanilla bean or heavy dose of vanilla extract. If you don't like or don't drink cow's milk, use solely coconut milk or almond milk instead. If you don't feel ready to make your own marshmallows, then do it anyway, because there is really no appropriate substitute for these magical little things.
Matcha Hot Chocolate
1 cup coconut milk, unsweetened
1 cup whole milk
3-6oz chite chocolate
1T matcha powder (or to taste)
2T unsweetened shredded coconut, toasted
+Blackberry Marshmallows (recipe follows)
1) Place the coconut milk and whole milk in a small saucepan and heat over medium high heat.
2) When the milk has warmed slightly, whisk in the matcha, and when the milk begins to simmer, turn off the heat and whisk in the hot chocolate.
3) When the mixture is completely homogenous and the chocolate is 100% melted, pour into two mugs. Top with a few marshmallows and about a tablespoon of toasted coconut and serve immediately.
*If you are not going to serve the hot chocolate immediately, keep the drink in the saucepan off heat until ready to serve--this way it is easily heated up and the marshmallows don't completely melt!
140g blackberry puree, warmed
12g (6 sheets) gelatin
40g egg whites
1) Grease and line an 8x8" pan with parchment paper.
2) Soak the gelatin sheets in cold water, then strain and combine with the warmed puree.
3) Bring the sugar and water to a boil, and then cook until it reaches 255 degrees Fahrenheit. When the sugar is almost to the correct temperature, place the egg whites in the bowl of a stand mixer with a whisk attachment and mix until foamy.
4) Pour the puree into the sugar mixture at 255 degrees, then quickly pour everything in a steady stream into the egg whites with the mixer on low speed.
5) Once everything is incorporated, increase the speed to medium high, and beat for about 10 minutes--or until the mixture has tripled in size and has cooled.
6) Spread the marshmallow into the prepared pan and level out with an offset spatula. Allow to sit for several hours--ideally overnight--before cutting and tossing in a mixture of corn starch and powdered sugar.
7) Store at room temperature for up to one week.