Fresh Mint Hot Cocoa with Matcha Marshmallows

• Gluten free

• Produce

  • 1 large bunch Spearmint, fresh

• Baking & Spices

  • 1/2 cup Cane sugar, organic granulated
  • 1/2 cup Cocoa powder, Dutch-process
  • 1/4 tsp Peppermint extract
  • 1/8 tsp Sea salt, fine
  • 1 Vanilla bean

• Dairy

  • 4 cups Whole milk

• Desserts

  • 8 Matcha marshmallows

Found on bojongourmet.com

Description

Ingredients

• 4 cups (950 ml) whole milk
• 1 large bunch fresh spearmint leaves (about 2 cups lightly packed)
• 1 vanilla bean, split lengthwise and scraped
• ½ cup (45 g) dutch-process cocoa powder (such as Rodelle)
• ½ cup (100 g) organic granulated cane sugar (more or less, to taste)
• ⅛ teaspoon fine sea salt
• ¼ teaspoon peppermint extract (more or less, to taste)
• 8 Matcha Marshmallows, for serving

Directions

• Place the milk, mint leaves, and vanilla pod and scrapings in a large, heavy-bottomed saucepan placed over medium heat. Slowly heat to just below a simmer, until steamy, stirring frequently to prevent scorching the milk. Remove from the heat and steep 10 minutes. Strain the milk through a fine mesh sieve and into a large bowl, squeezing all the good stuff out of the mint leaves. Discard the leaves. Meanwhile, sift the cocoa into a medium bowl with the sugar and salt. Add enough of the hot milk to the cocoa mixture and whisk to form a smooth paste (this prevents the cocoa from clumping), then whisk in the rest of the milk and return to the pot placed over medium heat. Warm the cocoa until hot to your liking, stirring to prevent scorching, and adding enough peppermint extract until you like the flavor. Ladle into mugs and top with matcha marshmallows.
• The hot cocoa can be made up to several days ahead and refrigerated; heat before serving.
• For each 2-serving jar, rub the seeds from ½ a vanilla bean into ¼ cup organic granulated cane sugar and a pinch of salt. Place in a 4-ounce canning jar and top with ¼ cup dutch-processed cocoa powder or enough to fill the jar. Cover with a lid and include the following instructions and 4 matcha marshmallows:
• Whisk with 2 cups hot milk. Recommended: Steep milk with 1 cup fresh mint before adding cocoa.