INGREDIENTS

• • 2 tsp Aiya Culinary Grade Matcha
• • 1 cup unsweetened almond milk
• • 3 oz chopped white chocolate
• • 2 – 4 tsp peppermint cane syrup
• • Marshmallow or candy canes, for garnish

DIRECTIONS

• 1. Place the Matcha in a small heat proof mixing bowl and set aside.
• 2. Bring the almond milk just to a simmer in a saucepan and pour about ¼ cup of it (you can just eyeball this) into the Matcha.
• 3. Whisk the ¼ cup almond milk and Matcha together until there is a smooth green paste with no lumps. Strain out the lumps if they won’t break. Set aside.
• 4. Bring the remaining almond milk back to simmer and add the white chocolate, whisking until the chocolate has all melted.
• 5. Turn off the heat and whisk in the peppermint syrup, followed by the Matcha. Taste and add more peppermint syrup, if desired.
• 6. Pour into a mug and top with marshmallows, candy canes, or other seasonal garnish. Enjoy!