#TreatYourselfTuesday: Matcha, Marshmallows and Chocolate, oh my!

Check out this semi-healthy twist on your favorite hot chocolate and marshmallow combo. Make your favorite homemade hot chocolate or use our recipe below and add some matcha to the mix. Make your own marshmallows with matcha powder to really double up on that tasty matcha flavor!

Homemade Matcha Hot Chocolate:

Ingredients

• 4 c. your favorite milk or milk alternative
• 8 oz. chocolate
• 3 tsp. powdered sugar
• 1 tsp. vanilla extract
• 1/8 tsp. salt
•  1 Tbs Moody Teas Matcha Green Tea

Preparation

1. Heat milk gently over medium heat to a low simmer. Stir occasionally to make sure the milk doesn’t stick to the bottom of the pot.
2. Remove from heat and whisk in Matcha.
3. Add chopped chocolate, powdered sugar, and salt.
4. Put the pot back on the heat and whisk until chocolate has dissolved.

Homemade Matcha Marshmallows:

Ingredients:

• 1/2 c. confectioners’ sugar 1/2 c. corn starch 1 tsp. butter 1 c. boiling water
• 3 tbs Moody Teas Matcha Green Tea
• 2 1/4 packets unflavored gelatin
• 2 c. sugar
• 3 large egg whites pinch of salt
• 1/8 tsp. cream of tartar

Directions:

1. Sift cornstarch and confectioners’ sugar. Lightly butter bottom and sides of a 10.5 x 10.5 in. baking pan and sift sugar/starch powder to cover all sides. Save the remaining sugar/starch mixture.
2. Brew the tea: Pour 1 cup of boiling water over 2 tbs of Moody Teas Matcha and whisk. Pour half of the matcha tea into the bowl of a standing mixer. Sprinkle gelatin powder and let stand.
3. With the remaining ½ cup of Matcha tea, pour into a small saucepan and add sugar. Heat over medium-high heat, stirring until the sugar is fully dissolved. Let the syrup continue to heat undisturbed until it boils and reaches 240 degrees F on a candy thermometer, about 5 to 6 minutes.
4. Pour the hot syrup into the standing mixer bowl. Start on low, with the whisk attachment, and gradually increase to high, until the mixture has tripled in volume and shiny, thick peaks have formed, about 10 minutes.
5. While the syrup is beating, beat egg whites and a pinch of salt in a mixing bowl with a hand mixer. When the whites begin to foam, add the cream of tartar. Continue beating whites on high until they form stiff, shiny peaks, about 3 minutes.
6. Stop the standing mixer and switch the whisk to the paddle attachment, scraping off the thick gelatin mixture. Add the egg whites and slowly incorporate. Increase speed to medium low and continue to blend until fully incorporated, scraping sides periodically.
7. Once blended, scrape the mixture into the prepared pan. Smooth out with a spatula, and sift sugar/starch powder over the whole surface. Let sit overnight.
8. Run a small offset spatula around the edges of the pan and turn marshmallow out onto a surface that has been dusted with sugar-starch powder. With a sharp knife, cut the marshmallows into squares. Add the matcha powder to the remaining sugar/starch mixture and lightly dust the marshmallows, making sure to coat the cut sides. Enjoy the marshmallows on their own or soaked in your cocoa!

These delightful green treats are a wonderfully festive take on a traditional hot chocolate, combining delicious chocolate with bright green matcha perfect for March (and honestly, year round). Love this recipe? Let us know below or tag us on social with your festive green cocoa pics!