Mmmm . . . there is nothing like curling up with a cup of tea or hot chocolate before bedtime.
That is unless you combine the two!! When I found this recipe for Earl Grey Hot Chocolate on Fisher and Paykel’s Our Kitchen blog, it was one of those “why haven’t I thought of this before” moments.
I have been in love with tea since I spent time in Australia in 1999-2000, and had some friends who were obsessed with the stuff. I have to admit that one of the highlights of a short trip I took to London in late 2000 was a trip to the main Twinings tea shop. Floor to ceiling shelves full of teas with the lovely aroma of all those tinctures filling the store and pouring out into the busy London street. I have no idea how people were passing by without coming in for a cup of tea, or at least a brief sniff of the tea perfumed air.
As far as I am concerned adding chocolate to tea, can only be a winning combination. The Earl Grey gave the hot chocolate just that slight earthy, herby flavor and made a delicious night cap.
This recipe can easily be made vegan by using soy, almond, or other non-dairy milk of your choice.
If you are feeling a bit naughty, a shot of vanilla liquor, Frangelico, Baileys, or even a good quality whiskey would probably go quite nicely.
Earl Gray Hot Chocolate
SERVES: 2 small cups or one large cup (my preference)
- 1 ½ cups milk
- 1 ½ tsp earl grey tea
- 4 squares of dark chocolate, or to taste
Combine the milk and tea in a saucepan and gently heat without boiling. Continue heating for approximately 10 minutes. The milk will take on a light tea colour.
Place 2 squares of chocolate into a heatproof glass; you could always put an extra one in. Pour the milk over the chocolate using a tea strainer to remove the tea leaves. Stir the the chocolate into the milk, and serve while still warm.