This season add a twist to the regular cocoa powder mixed with hot milk! Upgrading your favorite hot chocolate drink with unique tea blends give you a chance to explore unique flavors.
Keep in mind that all cocoa powder, already contain caffeine and by adding tea you will increase that amount. For a non-caffeine or very low caffeine drink, choose white cocoa powders and herbal or fruit teas. As for the milk, we suggested a full fat one for a creamier bolder texture, but feel free to choose a semi-skimmed milk instead. Dairy-free alternatives such as cashew milk are a great option for hot chocolates too.
Green Rooibos White Chocolate
If you never heard of green rooibos this winter, maybe this is the perfect season to taste it. Green rooibos has all the benefits of red rooibos tea and more – it’s unfermented and unoxidized, similar to green tea, but without any bitterness at all. Because of its light flavor, it great to blend with citrusy, floral and fruity flavors. To not destroy its flavor, we recommend making this recipe with white cocoa powder only. Moreover, less creaminess of white cocoa powder compared to white chocolate is a better pairing for this delicate herbal tea.
- 4 teaspoons of white cocoa powder
- 2 teaspoons of Winter Green Rooibos tea
- ¼ teaspoon of ginger powder (optional)
- A few fresh mint leaves
- ¼ cup of water
- 1 cup of semi-skimmed milk
Take the mug and rub the inside with fresh mint. Bring water to boil and brew 2 teaspoons of Winter Green Rooibos in about ¼ cup of water (around 50 to 70 ml) for about 10 minutes. Green Rooibos has a light, refreshing flavor with no bitterness, so allow it a bit more time to fully release the flavor. Strain after 10 minutes. In a saucepan, add strained tea, cocoa powder and ginger powder and put over low heat. Stir until combined, and add milk. Heat for about 5 minutes, then pour into mug.
Chai chocolate tea
When it’s hard to decide which drink to indulge yourself in first, chai or hot chocolate, why not blending them together? We recommend using Simple Chai with small CTC leaves and ground spices for the strongest flavor, or Chocolate Chai with added chocolate drops.
- About 2 oz of milk chocolate
- Simple Chai tea
- 1 ¼ cup of milk
- ½ cinnamon powder
- 1 spoon of single cream
To make Chai Chocolate tea, first you will need to brew Chai tea leaves directly in milk. Add tea leaves and milk into a saucepan and heat over low fire, Do not let it boil. Tea leaves should be kept on low fire for at least 10 minutes. Strain and let it cool down. Next, break the chocolate into small pieces. Then in another unheated cold pan, add the pieces of chocolate and chai tea milk. Heat over a low flame while stirring. When the chocolate has melted, add cinnamon powder and a spoon of cream. Mix well and remove from fire. Decorate with a cinnamon stick and whipped cream on top.
Melting Blood Orange
If you love Blood Orange, you won’t be able to resist this hot chocolate recipe with this tangy, naturally sweet and flavorful tea. You can use white cocoa powder for a caffeine free drink, but a slightly bitter dark cocoa is the best match for citrusy flavors or this tea. Rooibos is a dominant note in this hot chocolate recipe, so feel free to add more orange flavor if you wish.
- 2 teaspoons of Blood Orange tea
- 2 teaspoons of sugar free dark cocoa powder
- 1 teaspoon of honey
- 1 ¼ cup of milk
- Dried and chopped orange peel (optional)
Add milk and Blood Orange rooibos blend into a saucepan. Heat over low fire for about 10 minutes. Do not let it boil. Remove from the stove and strain. Pour the milk into another saucepan and add cocoa powder. Stir over a low flame for another 2-3 minutes until fully dissolved. Pour into mug and add honey.
Earl Grey Delight
White Chocolate Earl Grey? Yes please. This creamy chocolate Earl Grey drink is everything an Earl Grey and chocolate lover could desire. If you want a caffeine free drink, replace the Blue Lady Grey tea with Earl Grey Rooibos and enrich it with a drop of vanilla flavouring. If you want to top up your hot chocolate with lavender whipped cream, do it a day before and let it cool down completely before using.
- 2 teaspoons of Blue Lady Grey
- 2 oz of white chocolate
- 1 cup of milk
- ½-1 teaspoon of dry lavender flowers
- ½ cup of heavy cream
- 1 spoon of sugar
Add heavy cream and lavender flowers into a saucepan, Simmer for about 10 minutes, but don’t let it boil. Taste to see if you are satisfied with the strengths. Either strain the flowers or let it steep for another 5-10 minutes away from stove. Put in the fridge to cool down completely.
In a saucepan, add Blue Lady Grey tea leaves and milk and heat over low fire for about 5-10 minutes. Again do not let it boil. Strain the leaves. Break chocolate into smaller pieces, then add to a saucepan with the milky tea. Heat over low flame and stir until the chocolate has melted completely. Pour into a glass cup. For a whipped cream, add lavender infused heavy cream and sugar into a bowl and mix with hand mixer on high speed.