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Prep time
2 minutes
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Cook time
5 minutes
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Serves
2
Author Notes
While hot chocolate is generally enjoyed in the colder months after some frosty outdoor activities, the green and pink colors of this white hot chocolate may have you thinking of spring days to come. I plan to sip this sweet warming beverage while waiting for the frost to thaw.
The steps couldn't be simpler here, especially when you've got the Capresso froth Select milk frother—it warms the oat milk, melts the white chocolate, and froths everything up all in one go. Even better, the whole recipe is almost 100 percent hands-off (if you don't count pressing the Capresso froth Select button to start, that is).
—Anna Billingskog
Test Kitchen Notes
This recipe is shared in partnership with Capresso, and was developed using their froth Select automatic milk frother. —The Editors
Ingredients
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16 ounces
oat milk (preferably a barista-style blend)
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2 teaspoons
matcha powder
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4 ounces
white chocolate (chopped or chips)
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2 teaspoons
dried rose petals, divided
Directions
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Start by securing the heating disk to the bottom of the Capresso froth Select pitcher. Then add the oat milk and matcha powder. Place the lid on and turn the dial to the “CHOC” function and tap to start.
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After a few minutes of the milk and matcha whirling around (the color will turn bright green), the dial will blink and it's time to add your white chocolate.
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Carefully pour in the white chocolate and return the lid. Several additional whirling moments later, the white hot chocolate will be ready to serve.
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Pour between 2 mugs and garnish each with 1 teaspoon (or to taste) of dried rose petals and enjoy.
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