Matcha and Mint Hot Chocolate

Photo: Lottie Hedley

November 08, 2017

Mindy Segal’s next-level recipe.

White chocolate creates a decadent base for matcha and mint in this hot chocolate recipe from Chicago pastry chef Mindy Segal. As featured in the America the Great Cookbook, these measurements make enough for 2 servings.

Ingredients

Hot Chocolate:
¼ cup whole milk
¼ cup heavy cream
1 ½ cups chopped white chocolate
2 tsp matcha tea
2 tsp crushed fresh mint
1 tsp vanilla extract
¼ cup granulated sugar
***
Ganache:
⅔ cup chopped white chocolate
½ cup heavy cream
Pinch of kosher salt
½ tsp vanilla extract

Tools:whisk, strainer, knife
Glass:tumbler
Garnish:4 marshmallows

Preparation

Bring the milk and cream to boil over medium heat. Add the chocolate, matcha tea, mint and sugar. Remove from the heat and let steep for 3 minutes. Whisk together until well blended, then strain through a fine-mesh sieve. In each of two 1-cup (240-ml) glass tumblers, place a dollop of ganache. Slice the marshmallows in half and divide between the glasses. Pour the hot chocolate on top and serve.

Ganache: Melt the white chocolate in a heatproof bowl set over a pot of simmering water (don’t let the bowl touch the water). Bring together with a spatula to make smooth. Remove from the heat and add the cream and vanilla. Whisk together to incorporate completely. Refrigerate for 2 hours or up to overnight. When ready to serve, transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and whip the ganache until medium peaks form. Set aside.