Campfire vibes, no campfire required.
Chocolate, toasted marshmallow, and a crumble of biscuit turn matcha into the cosiest cup on the menu. Toast the marshmallows if you can, it is worth it for the little bit of drama and that lovely toasty top.
The kind of drink that makes a rainy day feel intentional.
Serves 1
Ingredients
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1 to 2 teaspoons Sip Dopa Ceremonial Grade Matcha
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60ml water, just off the boil at around 80°C
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1 tablespoon cocoa powder mixed with a little warm milk
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200ml hot milk of your choice
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Marshmallows and a crushed digestive biscuit, for topping
Method
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Stir the cocoa paste into your hot milk.
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Sift the matcha into your mug and whisk with the hot water until smooth.
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Pour the chocolate milk over the top and stir.
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Add marshmallows, toast them lightly if you can, and finish with crushed biscuit.
Tips
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A cook's blowtorch or a few seconds under the grill gives you that toasted marshmallow top.
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Crushed biscuit around the rim makes it feel like the full s'more.