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: Chai Spiced Sugar Cookies

If you’ve been a One More Steep reader for a while, you’ll know that I tend to share a new cookie recipe every December. I work in acute medicine with a fantastic group of nurses and other healthcare professionals. One of our annual holiday activities includes a cookie exchange among staff and ever since I started working there, I’ve brought in a tea related cookie. This holiday season is my last with this amazing group of individuals, so I’ve pulled out all the stops with my contribution to this year’s cookie exchange: Chai Spiced Sugar Cookies.

My previous cookie recipes included: Earl Grey Shortbread Cookies, Matcha Sugar Cookies, and Matcha White Chocolate Chip Cookies.

Chai Spiced Sugar Cookies
Yields: 4 dozen.
Baking Time: 8 minutes.

Chai Spice Mix
2 tbs ground cardamom
1 tbs cinnamon
1 tbs ground nutmeg
1 tbs ground ginger
½ tbs ground black pepper

Cookie Dough
1½ cups powdered sugar
1 cup butter
1 tsp vanilla extract
2 eggs
2½ cups all-purpose flour
1 tsp baking soda
2 tbs Chai Spice Mix¹

Vanilla Glaze
1 cup powdered sugar
2 tsp vanilla extract
1-2 tsp water

¹ This is a great spice blend if you want to create some chai latte magic at home! You’ll get bonus points if you make a chai spice blend from scratch with whole or freshly ground spices. If you buy ground spices, make sure they’re in a dry, air-tight container so they can keep longer!

My Chai Spice Mix is a very similar blend to the Pumpkin Spice Mix that I shared earlier this year in my Pumpkin Spice Chai Latte recipe, but the ratios are a bit different as it’s more cardamom heavy and it includes black pepper (which I do freshly grind because I’ve got a pepper grinder in my kitchen).

Prepare Chai Spice Mix
Mix all ingredients together.
Store in air-tight glass container.

Make Those Cookies
Beat powdered sugar, butter, vanilla extract, and eggs together until well blended.
Mix in flour, baking soda, and Chai Spice Mix.
Cover and refrigerate for approximately 2 hours.
Preheat oven to 375°F.
Roll out dough to approximately ¼” thick, cut into shapes with cookie cutters.
On cookie sheets, lay out cookies at least 1″ apart.
Bake 8 minutes or until edges are light brown.
Remove from cookie sheets to cooling racks after 2-3 minutes out of the oven.

Recipe adapted from Betty Crocker The Big Book of Cookies, “Sugar Cookies”.

Vanilla Glaze / Decorate!
Mix powdered sugar, vanilla extract, and water together.
Add water slowly as you mix. You want it to be thin enough to drizzle, but not so thin that it’ll just run off. (I’m so technical, I know.)
Drizzle icing on the cookies – you can use a fork or toothpick (or scoop the glaze into a zip-top bag and snip the corner and get really fancy).
Allow glaze to dry and set before you stack or package the cookies.

If you make these delicious Chai Spiced Sugar Cookies, 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: 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!

Directions
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!