Peppermint Matcha Cappuccino Recipe
Make Peppermint Matcha Cappuccino Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Matcha Base
Peppermint Syrup
Milk & Foam
Garnish
Method
Peppermint Syrup
- 1
Make quick peppermint syrup
Combine 2 tbs sugar and 2 tbs water in a small saucepan. Add fresh peppermint leaves. Heat over medium-low, stirring just until sugar dissolves. Bring to a gentle simmer for 1–2 minutes, then remove from heat and let steep for 10 minutes to infuse. Strain out the leaves into a small container. Stir in peppermint extract if using. Cool to room temperature before using. Yield: about 2–3 tbs syrup.
Matcha Base
- 2
Whisk matcha
Sift 2 tsp matcha powder into a bowl or cup to remove clumps. Add 60 ml hot water (about 75–80°C). Add 1 tsp sugar. Whisk briskly in a zig-zag motion with a bamboo whisk (chasen) or a small frother until frothy and smooth, about 15–30 seconds. Set aside.
Milk & Foam
- 3
Heat and froth milk
Pour 1 cup milk and 2 tbs heavy cream (if using) into a small saucepan. Warm gently over medium-low to 60–65°C (do not boil) or until steaming and small bubbles form at the edge, about 3–5 minutes. Alternatively, heat in the microwave for 1–1.5 minutes until steaming. Froth the milk using a handheld milk frother, French press (pump 20–30 times), or steam wand until you have creamy microfoam and roughly doubled volume for cappuccino-style foam.
- 4
Combine milk with peppermint syrup
Place 1–2 tbs peppermint syrup in the bottom of your serving cup (adjust to taste). Pour the warmed milk into the cup, holding back the foam with a spoon. Stir to incorporate syrup evenly. Spoon the foam on top to create a cappuccino layer.
Assembly & Garnish
- 5
- 6
Garnish
Top with a dollop of whipped cream if using. Lightly dust 0.25 tsp matcha powder over the foam. Sprinkle crushed peppermint candy (about 1 tsp) on top for texture and extra peppermint aroma. Serve immediately.