Matcha Peppermint White Mocha

Swap the espresso for Matcha in this minty and chocolate-y holiday treat!

Makes 1 cup.

An original recipe prepared for us by Probably This.


    • 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


    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! 

    Click below to purchase the Culinary Grade Matcha used in this recipe: