3/4 oz peppermint syrup made with Rishi Peppermint tea
8 oz steamed, whole chocolate milk
2 oz prepared Rishi Barista Matcha
Prepare peppermint syrup: Infuse 3 tablespoons of peppermint in water for 7 minutes; strain fully into a small saucepan set over medium-low heat to simmer. Add an additional 3 tablespoons dry peppermint tea; turn off heat & cover. Infuse for 7 minutes; strain fully. add sugar and 8 ounces of warm, peppermint tea to a bender; blend on low until sugar dissolves completely. Strain & store in refrigerator.
Prepare matcha: Sift 1 heaping teaspoon in Matcha Serving Bowl and add 2 ounces 180F water. Whisk for 15-20 seconds until frothy.
Rim a 12 ounce latte cup with finely crushed candy canes.
Add peppermint syrup and prepared matcha.
Fill with steamed, whole chocolate milk.
Garnish with marshmallows and dust with cocoa powder.
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