Author: Monica Ming
Ingredients:
1 cinnamon stick
2 cloves
2 all spice berries
6 oz milk
6 oz coconut milk
3.1 oz white chocolate
2 oz piloncillo (or coconut sugar)
1/3 cup Meseca (instant corn flour, but not the one for tamales)
1/3 cup and 2 oz hot water
4 tbsp of matcha powder
1/4 tsp salt
4 cups of water
small spice bag
Instructions:
Boil to 4 cups of water a medium pot. Put cinnamon, cloves, and all spice berries into a spice bag and drop the bag into water and let simmer for 15 minutes.
In a bowl, combine meseca and 1/3 cup of hot water. Turn it into a slurry. Make sure there are no lumps. Smooth in texture like corn starch slurry.
Add piloncillo to water, then white chocolate.
Add milk and coconut milk to mixture.
Combine and whisk 2 spoons of matcha powder in 2 oz hot water using a bamboo matcha whisk until smooth in texture.
Pour matcha mixture into pot. Stir.
While on medium low heat, slowly add meseca water mixture. Whisk vigorously to prevent lumps.
Comments