# Torched Marshmallow Hot Chocolate Matcha Latte | You NEED this fun sip during winter season!

Canonical watch page: https://www.girl-stream.com/watch/torched-marshmallow-hot-chocolate-matcha-latte-you-need-this-fun-sip-during-winter-season-v260074

Language: en

Published: 2026-01-29T21:48:43+00:00

Source creator: Matcha

Duration: 19 seconds

## Description

Cold days call for something extra cozy and extra special. This Torched Marshmallow Hot Chocolate Matcha is the must-have and-warmer of the season, made with our rich, creamy Chocolate Matcha and finished with a torched marshmallow rim for a playful, toasty twist.

Sip slow, stay warm, and let this cozy cup make winter a little sweeter!

Ingredients
Hot Chocolate Matcha
— 2 tbsp Matcha.com Chocolate Matcha
— 1/3 cup hot water (176°F/80°C)
— 1 tbsp cornstarch
— 1 tbsp cold water
— 2 cups milk
— 3/4 cup white chocolate callets

Torched Marshmallow
— 1 large egg whites, room temp
— 1/4 tsp cream of tartar
— 1/4 cup granulated sugar
— 1/4 cup corn syrup
— 2 tbsp water
— 1/4 tsp vanilla extract

Directions
Hot Chocolate Matcha
— Sift matcha into a bowl, add hot water, and whisk until well combined. Set aside.
— Mix together cornstarch and water in a small bowl to create a slurry. Set aside.
— Add milk to a saucepan and heat it over medium heat until steaming.
— Once steaming, add the slurry and mix until it slightly thickens. Turn the heat to low.
— Add white chocolate and stir continuously until the chocolate is fully melted.
— Turn off the heat and stir in the matcha mixture.

Torched Marshmallow
— Add the egg whites and cream of tartar to a clean, large bowl. Set aside.
— Combine sugar, corn syrup, and water in a small saucepan.
— Place over medium heat and cook without stirring.
— When the syrup starts cooking, begin whipping the egg whites to soft peaks.
— Once the sugar syrup reaches 240°F (115°C), remove it from the heat.
— With the mixer running, slowly stream the hot sugar syrup into the egg whites.
— Continue whipping until the mixture becomes thick and fluffy.
— Add vanilla and whip until fully incorporated and the mixture has slightly cooled.
— Transfer to a piping bag and cut the tip to about 1.5 inches wide.
— Pipe onto the rim of a cup and torch until toasted and golden.
— Pour in the hot matcha chocolate mixture and enjoy!

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