Recipe: Matcha White Hot Chocolate

Some people argue that white chocolate isn’t real chocolate, because it doesn’t actually contain cocao solids. But then, there are people who call it chamomile tea and peppermint tea – and you don’t see me waving a pitchfork at them for the misuse of the word tea instead of tisane…

It’s been chilly in Canada lately. You might have heard of the three snow storms that British Columbia was subjected to last week, or the State of Emergency called in Newfoundland & Labrador (that’s the east coast for you!)… So what better excuse is there for me than to stay home with a cup of hot chocolate? And since it’s me being me, I had to be a little bit extra and fancy with it… and make it a Matcha White Hot Chocolate.

And I’ve already got the recipe ready to go so you can make two cups! One for you, and one for your equally matcha-obsessed love (or friend).

Matcha White Hot Chocolate – Serves 2

2 cups milk¹
½-⅓ cup white chocolate chips²
2 tbs matcha (sifted)³

Optional Garnish Ideas:
Whipped cream
Candy canes
Sifted matcha
White chocolate shavings
Miniature marshmallows

¹ I used unsweetened soy milk for mine, you can opt to use dairy or dairy-free alternatives.
² If you can’t find white chocolate chips at your local grocery store, a high quality white chocolate bar (chopped!) will work as well. Bonus, you can eat the leftovers. You can also use regular sweetened chocolate chips, but the colour (and flavour) definitely won’t be the same.
³ There are so many types of matcha out there! I would recommend using a traditional matcha (100% matcha, no additives or “drink mixes”). I used Whisk Premium Matcha’s Everyday in making this recipe.

In a medium-sized sauce pan, over medium heat, put in all the ingredients – don’t forget to sift the matcha for some anti-clumping action.
Whisk until chocolate chips are melted and well incorporated.
Do not allow the mixture to boil!
Once everything is heated and well-mixed, pour into mugs.
Top with optional garnish(es).

If you make this Matcha White Hot Chocolate, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

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Recipe: Eggnog Chai Latte

I was first introduced to the Eggnog Chai Latte by a fellow nurse. She literally brought in one for each of us on a night shift and I fell for it hook, line, and sinker last December. I’m constantly a sucker for a good Chai, and the addition of eggnog made it even more seasonally delicious. While the version she brought in came from a popular coffee chain, I’ve opted to develop my own recipe so I can make it at home and have more control over it (plus, I get to be even more fancy with how I create it).

Katie, this recipe is for you.

Eggnog Chai Latte – Serves 1

2-3 teaspoons looseleaf chai¹
⅔ cup hot water (100°C/212°F)
⅔ cup milk
⅔ cup eggnog
Sweetener, if desired.²
Whipped cream³
Crushed candy canes or peppermint candies³

¹ Use your favourite black tea chai blend or 3 tea bags. I used Trudy Ann’s Bombay Masala Chai.
² Use the sweetener of your choice, to taste. I opted for local honey.
³ Optional, for garnish purposes.

TEA TIP! You can make this vegetarian or vegan friendly with a few easy swaps. Nut-based milks, vegan eggnog, and coconut whipped cream are all fairly easily accessible these days at all major grocery store chains. I can’t guarantee that it’ll taste quite the same, but you’ll be able to enjoy the seasonal goodness as well!

Steep chai in hot water according to steeping instructions – or for 5 minutes. I did this in a teapot and then poured into my cup.
In a saucepan on medium heat, heat together milk and eggnog (don’t let it boil!).
Add in sweetener if desired, turn off heat.
Froth with a handheld frother or whisk.
Add milk and eggnog mixture to your cup.
Top with whipped cream and crushed candy cane candy for an extra bit of holiday decadence.

If you make this Eggnog Chai Latte, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Recipe: Hojicha Latte

Hojicha is a roasted Japanese green tea so it tastes very different from other Japanese green teas that you may be more familiar with, like sencha, genmaicha, or even matcha. Other Japanese green teas are steamed, so the roasting gives it a different flavour profile. Hojicha is often made with bancha, sencha, or kukicha (twigs and stems from the tea plant itself) and the roasting method provides a less astringent steeped tea, which makes it more favoured by children.

This recipe is fairly similar to my Iced Hojicha Latte recipe that I shared back in August of this year, but the seasons have changed and so have my desire to drink an iced latte drink when it’s cold and grey outside. Hojicha Latte does use the same vanilla simple syrup recipe – mostly because a simple syrup is my favourite way of getting a nice liquid sweetener into my lattes.

Hojicha Latte – serves 1

1 tablespoon Vanilla Simple Syrup (see recipe below)
3 teaspoons Hojicha (I used this one)
450ml cup hot water (175°F/79°C)
125ml frothed, heated milk (dairy or dairy-free alternative)

I am using a 600ml double-walled latte mug for this drink! If you’re using a different sized cup, aim for two-thirds of the cup of tea and one-third for the frothed milk.

Steep the Hojicha in your cup using hot water (175°F/79°C) water for 2 minutes, then remove tea leaves.
Stir in Vanilla Simple Syrup
Froth milk in a microwave-safe container (use a handheld milk frother or the mason jar method)
Heat milk in microwave in 30s increments, or until milk is to the temperature of your liking
Pour milk into your cup, spoon the froth over the top

Vanilla Simple Syrup Recipe

1 cup water*
1 cup sugar*
2 tsp vanilla extract

* You can make more or less Vanilla Simple Syrup depending on your Hojicha Latte needs. I used pure vanilla extract and organic cane sugar for my Vanilla Simple Syrup in this recipe. The basis of a Simple Syrup is to use a 1:1 ratio of sugar to water.

Combine sugar and water in a saucepan, and place over medium heat.
Stir until the sugar is fully dissolved.
Allow syrup to simmer for 1-2 minutes.
Add vanilla extract.
Remove from heat and allow to cool.
Pour Vanilla Simple Syrup into a jar or bottle and refrigerate.

The Vanilla Simple Syrup will keep for at least 2 weeks in the fridge – don’t forget to label with the date!

If you make this Hojicha Latte, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!