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.
Search Our Site…