Earl Grey Hot Chocolate

Ingredients

• 470 g milk (Dairy or non-dairy)
• 235 g heavy cream
• 4 Earl Grey tea bags (Loose-leaf tea may also be used)
• 150 g milk or dark chocolate (Finely chopped; good-quality chocolate is recommended)
• toasted marshmallows or whipped cream (For topping)

Steps

1. 1

   Add the milk and heavy cream to a small pot. Heat over medium heat until the mixture reaches a simmer and small bubbles begin to come to the surface.

2. 2

   Turn off the heat, add the Earl Grey tea bags, cover the pot, and steep for 10 minutes.

3. 3

   Remove the tea bags, squeezing out all of the infused liquid by pressing them against the side of the pot with a spatula or pressing them through a small fine-mesh sieve. Discard the tea bags.

4. 4

   Return the pot to low heat and add the finely chopped chocolate. Stir until the chocolate is completely melted and the hot chocolate is smooth.

5. 5

   Divide the hot chocolate between two mugs. Top with toasted marshmallows or whipped cream and serve.

Notes

For a thinner, lighter drink, use whipping cream; for a completely dairy-free version, use full-fat coconut milk. Use fewer or more Earl Grey tea bags to adjust the tea intensity. Dark chocolate may be replaced with milk chocolate; the source recommends avoiding chocolate over 70% cacao unless a more bitter drink is desired. Finely chop the chocolate so it melts smoothly, and keep the heat low to help prevent seizing or burning.

Nutrition per serving

• drink
• hot chocolate
• Earl Grey
• tea-infused
• one-pot
• vegetarian
• indulgent
• winter