I found this recipe in the San Jose Mercury News on line. It sounded interesting and I tried it. Really delicious. I pass it on to all you chocolate lovers.

MATCHA HOT CHOCOLATE

Makes 2 demitasse servings

1 cup half-and-half
1 teaspoon matcha powder (the powdered green tea is available at Japanese markets)

4 ounces white chocolate, grated

In a heavy saucepan over medium heat, warm half-and-half, stirring often to prevent sticking, until it is very hot.

Remove from heat and sprinkle in matcha and then the white chocolate. Allow white chocolate to melt, about 1 minute.

Using an immersion blender, mix until thoroughly combined and the liquid is frothy.

Pour into 2 demitasse cups, and serve immediately.

Note: Milk can be substituted for half-and-half, although it will need to be stirred more often to prevent it from sticking to the pan.

You can double the recipe without a problem.

Source- San Jose Mercury News Christopher Elbow of Christopher Elbow Artisanal Chocolate in Kansas City, Mo., as printed in ``Hot Chocolate'' by Michael Turback