Matcha fans unite. This creamy, matcha white hot chocolate is so perfectly indulgent and is a nice way to switch up your hot beverage routine.
We’re already a few weeks into winter, which means it’s officially full-on comfort food season. Hearty soups and stews are simmering on every stove, and warm beverages are being brewed by the barrel. For many, the warming drink of choice is coffee or even red wine to give them the warm and fuzzies. Me, I like to channel my inner child and sip on hot chocolate, sometimes with homemade marshmallows when I really want to treat myself.
When you grow up in blistering cold conditions that lingers for 6 months of the year, you either learn to embrace it, or close your shutters and hibernate until you hear the robins singing. Since I was always a “get outside and be active no matter what the weather” kind of kid, hot chocolate became an extension of my arm during the winter months.
There was nothing better than sipping on a piping hot, chocolaty drink after an afternoon skate. Well, that and peeling off my skates and having the circulation return to my feet. If there’s one thing uncle’s are good for, it’s making sure your skates will never ever come undone, ever. I’m surprised they’re not still stuck to my feet, 20 years later.
This white hot chocolate is very different from what I used to sip on after a skate on the pond as a kid. Matcha was nowhere to be found in my home or even in my vocabulary as a child, but, boy have I made up for that in recent years. Matcha and white chocolate are a match made in dessert heaven.
White chocolate is typically overly sweet, milky and indulgent, and when a touch of the bitter matcha powder is added to the mix, it really tones down the overall sweetness, creating the perfect balance.
Since white chocolate contains milk, and I like to try and keep things on the dairy free side over here, I decided to create the flavor from scratch. Raw cashew butter and coconut milk are great at mimicking a dairy flavor. When they team up with cacao butter and maple syrup, you’re in for a white chocolate treat.
Chop your cocoa butter into slivers (or use a microplane zester) and add to a medium sized pot with remaining ingredients. Gently heat over medium-high heat and whisk. Once hot, blend using an immersion blender or upright blender until the cashew butter is incorporated. Pour into two mugs and serve.
*If you don't have a scale to measure the cacao butter, it's equivalent to about ⅛ cup when chopped into slivers.
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