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1. In a heavy saucepan over medium heat, warm the half-and-half, stirring often to prevent it from burning, until it is very hot but not boiling.
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2. Remove pan from the heat and sprinkle in the matcha and then add the white chocolate.
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3. Allow white chocolate to melt, about 1 minute.
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4. Mix until thoroughly combined using an immersion blender. It should be frothy when done.
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5. Pour into serving cups and serve immediately!
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Variation: Substitute whole milk for the half-and-half. Or substitute 1/2 cup heavy cream and 1/2 cup milk for the half-and-half.
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Inspired by a crepe restaurant in Toronto called Chococrepe. Obviously they served crepes (both sweet and savoury, and all delicious), but they also served amazing hot chocolate. You could get either dark, milk, or white hot chocolate made with either cream or milk (or 50-50), and you could get it plain, with spices, with mint, or with matcha. My favourite, as you could probably guess from the title of this post, was the Matcha White Hot Chocolate. The last time Rafael and I visited Chococrepe, they were completely out of the Matcha White Hot Chocolate! I sulked during our meal. And Chococrepe recently closed and was replaced by some sort of lounge. So now I must make my own Matcha White Hot Chocolate!
