Over the past couple days, I got the idea of trying JagaSilk Aztec hot chocolate with Red Leaf English Toffee matcha. As much as I like the former, lately, I feel like it’s been a little ho-hum, and as for the latter, I just got out of the habit of drinking matcha on a regular basis. So much sense, this makes!
I prepared this on the stove top with two teaspoons of hot chocolate powder, around one teaspoon of the matcha, and a cup of soy milk. The result is fantastic. The caramel flavour in the matcha really complements the chocolate, and the matcha seems to bring out more of the heat in the hot chocolate.