Chai Tea Spiced Hot Chocolate

Smooth, sweet cocoa meets the floral, bergamot-laced elegance of Earl Grey tea in this refreshingly sophisticated hot chocolate. A light and refined dance of citrus, tea and our rich 45% Drinking Chocolate is the perfect seasonal sip, yet is set to be a staple on specialty cafe menus all-year round.

• INGREDIENTS

  For the hot chocolate:

  • Recipe: 

    20ml Chai Tea Syrup (page X) 

  • 20g 45% Powder 

  • 20ml Freshly Boiled Water  

  • 140ml Whole Milk  

  For the cold foam (30ml):

  • 10ml Milk

  • 20ml Double Cream Whipped up)  

• EQUIPMENT

  • Heat-proof cup or mug

  • Sauce pan

  • Whisk

• METHOD

  • Make your hot chocolate by making a smooth paste with the hot chocolate powder and boiling water. Add the milk and steam/heat together. 

  • Pour your pre-made syrup into your serving cup followed by your freshly made hot chocolate, followed by either your cold foam or cream to finish. 

  • Best enjoyed hot but can also be served cold.