~*~ MATÉ WHITE HOT CHOCOLATE ~*~
This creamy tea-infused hot cocoa combines holiday comfort with South American tradition. Yerba Maté has a smokey, earthy flavor with a healthy dose of caffeine! The best part? No need to strain the leaves, simply drink your cocoa through a filtered straw. Substitute maté with any tea. I suggest chamomile, earl grey, or peppermint!
2 cups water, milk, or nut milk
4 ounces white chocolate
1 tablespoon loose leaf maté tea, or 1 tea bag
1 orange or lemon
Artist: Harry Connick Jr.
Albums: When My Heart Finds Christmas
1. STEEP THE TEA
In a saucepan, heat milk on medium-low heat with maté tea. Simmer for 5 minutes then turn off the heat. Let tea steep in milk for another 5 minutes off the heat. For leaf-free cocoa, remove tea bag.
2. ADD THE CHOCOLATE
Stir in (or whisk if you want froth) the white chocolate, honey, and vanilla extract into the maté milk until well combined.
Pour the maté white hot chocolate into two mugs. Squeeze in lemon or orange juice, to taste, or top with toasted mini marshmallows. Pour into mugs and serve with bombilla.
Recipe adapted from:
~*~ MY HYGEE TREE ~*~
oven-roasted orange ornaments · stringed kettle corn · backyard pine cones