I’ve been wanting a good cup of hot cocoa with a big dollop of whipped cream for a while now. So to remedy that, I came up with a variation of this delicious matcha cocoa recipe.
First, I made up half a batch of this hot cocoa mix recipe from Martha Stewart.
Second, I whipped up some matcha whipped cream (recipe courtesy of Boulder Tea).
Now, my matcha powder ended up mostly in little round balls in my whipped cream, even despite the fact that I sifted it into the whipped cream. No matter though, it was just as tasty.
The matcha whipped cream melted into a foamy layer on top of the hot cocoa. It was pure perfection!
The recipe for the shortbread cookies in the above photo can be found here.
- 5 ounces heavy cream
- 1 tablespoon sugar
- 1 teaspoon matcha powder
- In a large bowl beat heavy cream and sugar with an electric mixer with the whisk attachment until it is stiff. Then add the matcha and mix well.