Festive iced matcha with creamy sugar-free white chocolate, peppermint, whipped cream, and crushed candy cane topping.
# What You Need:
→ Matcha Base
01 - 2 teaspoons high-quality matcha powder
02 - 0.25 cup hot water (approximately 175°F)
→ White Chocolate Mixture
03 - 0.25 cup sugar-free white chocolate chips
04 - 1 cup unsweetened almond milk
05 - 0.25 teaspoon pure peppermint extract
06 - 1 to 2 tablespoons sugar-free sweetener (erythritol or monk fruit), adjusted to taste
→ Assembly & Garnish
07 - 1 cup ice cubes
08 - 0.25 cup sugar-free whipped cream (optional)
09 - 2 tablespoons crushed sugar-free candy canes (optional)
# How to Make:
01 - In a small saucepan over low heat, combine almond milk and sugar-free white chocolate chips. Stir constantly until melted and smooth. Remove from heat, then stir in peppermint extract and sweetener.
02 - Whisk matcha powder with hot water in a small bowl using a bamboo whisk or milk frother until smooth and frothy.
03 - Distribute ice cubes evenly between two large glasses.
04 - Pour the melted white chocolate mixture evenly over the ice in each glass.
05 - Slowly pour the prepared matcha over the white chocolate layer to create a visually distinct layered effect.
06 - Top with sugar-free whipped cream and sprinkle with crushed sugar-free candy canes if desired. Stir before drinking and serve immediately.
