White Chocolate Peppermint Matcha Latte

Directions

Prep time: 15 minutes
Total time: 15 minutes
Makes: 2

• Crush 1–2 candy canes to a semi-fine powder. Add to a saucer or small dish.
• Pour maple syrup (about 1–2 teaspoons) into a second saucer or small dish to fill the bottom just slightly.
• Gently dunk the rims of 2 mugs in the maple syrup, turning to ensure the rim is coated, then dunk the rims into the candy cane powder. Set mugs aside.
• In a small saucepan, melt chopped white chocolate or white chocolate chips together with the remainder of the peppermint powder. Heat gently until melted and combined. Taste and add more chocolate or peppermint, if desired.
• Warm or steam the oat milk and divide between the two peppermint-rimmed mugs. Stir in 1 teaspoon of white chocolate-peppermint sauce (more if desired) into each mug.
• Place the matcha powder in a small bowl or spouted measuring cup. Add half the hot water to the matcha, whisking until there are no more clumps and the mixture is completely smooth. Whisk in the remaining hot water.
• Add prepared matcha to each of the mugs and gently stir — preferably with a candy cane — to combine.