Minty Matcha Mocha Hot Chocolate

Minty Matcha Mocha Hot Chocolate
1 355-ml. serving Yield


  • 295 ml. Recipe: Double-Strength Coffee
  • 30 ml. GFS Heavy Whipping Cream
  • 2 Tbsp. Chocolate Syrup
  • 1 Tbsp. Recipe: Minty Matcha Slurry
  • 30 ml. Recipe: Classic Whipped Cream
  • 1 sprig Fresh Mint Leaves


To prepare à la carte:

1. Pour of double-strength coffee, heavy cream, chocolate syrup, and minty matcha slurry in a nonstick saucepan. Bring to a fast boil. Whisk continuously. 

2. Pour into a warmed 473 ml. coffee mug. Using a pastry bag, squeeze whipped cream on top of the hot chocolate. Sprinkle a tiny amount of matcha through a fine mesh tea infuser on top of the whipped cream. Place a mint sprig in the whipped cream at the edge of the glass.