Mint and matcha hot choco­late

donna hay - Fresh + Light - - Light -

1 litre milk+

¼ cup (25g) ca­cao pow­der

2 tea­spoons matcha pow­der++, plus ex­tra to serve 2 sprigs mint leaves

8 fresh dates (160g), pit­ted mi­cro (baby) mint leaves, to serve Place the milk, ca­cao, matcha, mint and dates in a medium saucepan over medium heat. Bring to just be­low the boil and cook for 3 min­utes, or un­til the dates are soft­ened. Re­move the mint and dis­card. Us­ing a hand-held blender, blend un­til smooth. Di­vide be­tween 4 x 250ml glasses, dust with ex­tra matcha and top with mi­cro mint leaves to serve. SERVES 4.

+ We used reg­u­lar milk, but you can use any milk you pre­fer. ++ Find matcha pow­der in tea shops and Asian su­per­mar­kets.

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