Hot chocolate with matcha whipped cream
Vegan
Gluten-free
Quick
Hot
You probably know chocolat liégeois? Well, here’s a version with matcha. Dark chocolate, just like white chocolate, pairs perfectly with matcha.
This smooth, indulgent drink is perfect for autumn and winter afternoons.
Ingredients
- 25 cl barista oat milk
- 35 g dark chocolate (70% cocoa max)
- 5 ml vanilla extract
- 100 ml whipping cream (plant-based or not)
- 3 to 4 g matcha Le Pâtissier
- Chocolate sauce or melted dark chocolate
Method
- Pour the oat milk into a saucepan, then add the chocolate and vanilla extract.
- Heat over a medium-low heat, whisking, to make the hot chocolate.
- Pour into a mug and make the whipped cream.
- Pour the whipping cream into the bowl of a mixer fitted with the whisk, sift in the matcha and whip on low speed to make the whipped cream.
- Fill a piping bag fitted with a nozzle and pipe generously on top of the drink.
- Finish with a drizzle of chocolate sauce or melted dark chocolate and it’s ready!
Recipe notes
If your whipping cream is unsweetened, add a little liquid sweetener such as agave or maple syrup while whipping. If it’s already sweetened, don’t add any.
Use well-chilled whipping cream.
