I found a super simple recipe to make tea infused hot chocolates and I have been making them since. 10/10 would recommend this recipe by Savvy Eats which can be found here.
I have tried this with A Quarter to Tea’s Sticky Toffee Bread Pudding, Bird and Blend’s Monkey Chops and this time I am using 52 Tea’s Gingerbread Brulee. Each time has been delicious and distinctly flavored by the tea.
You start by cold brewing 1-1.5 teaspoons of tea in 1 cup of milk. The recipe says to do this for 20 minutes which I followed the first time and had a flavorful drink. Since then, I have set the cold brew up earlier so it steeps for longer just so I can get more flavor (usually I leave it cold brewing anywhere between an hour and 6 hours). It probably isn’t necessary for it to sit that long but it makes me happy. I also usually double the recipe, using 3 teaspoons of tea for 16 ounces of milk.
When the milk is done cold brewing I get to preparing the drink on the stove. If I doubled the milk, as I did with this hot chocolate, I also double the recommended cacao powder and chocolate chips, but still only use the one tablespoon of sugar. I tend to use either a 1:1 mixture of semi-sweet and milk chocolate chips, or just milk chocolate chips. I have salted caramel chips that I think I will try one time just to change things up but this particular hot chocolate was made with all milk chocolate chips because that was what was most easily accessible.
Now that I am drinking this hot chocolate, I think all milk chocolate chips was the right way to go. This tea is so true to gingerbread but the kind you’d make at home that isn’t overly processed or sweet. That means it is heavy on the ginger and has a richness from the molasses. That depth is balanced nicely by the sweet and creamy milk chocolate, a balance that might have been tilted more to bitter if there was semi-sweet chocolate in the mix. Not that that would have been particularly bad, just more adult and sometimes you just like the nostalgia of a sweeter, creamier hot chocolate. And nostalgic this is because it essentially tastes like I made gingerbread cookies and then let one just melt into my hot chocolate. So. Good!
Want to Know More About This Tea?
Leaf Type: Black Tea
Where to Buy: 52Teas
Description
This tea is not available but click below for blends that are.
Learn even more about this tea and tea company here!
Red Chili from MEM Tea. . . .
To put it simply, I first picked up Red Chili tea from MEM Tea because it involved chocolate. What can I say, I have a sweet tooth! This black tea blend is made up of a healthy dose of cacao shells, and smelled so lush and sweet in the tin I had to try it.
When I got the tea home, I really began to notice how beautiful and enticing the loose leaf looked: with shiny, blood-red ancho pepper skins, pale pepper seeds, the warm sienna tones of the cacao shells, and the dark, twisty black tea leaves. As you might know, I’m a fan of chai teas, so I love to see lots of variety in color and shape in my blends. Red Chili is another great entry into the spicy black tea category on my shelf.
Brewed, this tea is sweet and decadent on its own, no sugar or milk required. There are surprising amounts of both creamy vanilla and deep chocolate, all wrapped up with a warming buzz of hot pepper heat at the end of each sip. This is a great blend if you enjoy mexican-style hot chocolate, both creamy and spicy all at once.
Despite the hot pepper notes, this is very much a dessert tea, and I would recommend it even to those tea lovers who aren’t too excited about spice. I find myself gravitating towards Red Chili tea after a meal when I want a little something devilish and sweet. It is a delicious blend for any chocolate and tea lover.
Here’s the scoop!
Leaf Type: Black
Where to Buy: MEM Tea
Description:
This beverage is smooth, creamy, and well-balanced with a pleasantly lingering heat.
Learn even more about this tea and tea company here!
Mexican Wolf Chai from Trail Lodge Tea
Tea Information:
Leaf Type: Black
Where to Buy: Trail Lodge Tea
Tea Description:
This is a Mexican twist on Chai. It contains vanilla and chocolate, and if you add milk to your cup of tea, it will be just like drinking a cup of Mexican hot chocolate. Ingredients: Fair Trade CertifiedTM black tea, cinnamon, ginger, clove, chocolate, cardamom, vanilla, and mint.
Learn more about this tea here.
Taster’s Review:
Wow!
This is one of those chai blends that I sip and elicit an audible response, something like mmmmm~! but with more rapaciousness to it, so I think that the name of this chai – Mexican Wolf Chai – seems a very appropriate name.
The spices are warm but this is not what I’d call a strongly spiced chai. It isn’t exactly a gently warm chai blend either, it’s somewhere happily in between. Warm and delicious, with an emphasis on the cinnamon which I think is actually necessary to this blend, since it is a “Mexican” chocolate chai… and anyone who has enjoyed a Mexican hot chocolate before is familiar with the cinnamon-y taste to it. This blend is vaguely similar to a delicious Mexican hot chocolate thanks to the addition of the chocolate to this blend, and I am really enjoying the chocolate-y notes to this.
But this is not really a strongly chocolate blend, so this isn’t something I’d really recommend to a chocoholic in search of a chocolate fix, this chai wouldn’t satisfy that need. But, it is one that I’d recommend to those looking for a unique twist on chai, because this is definitely one of the more unique blends I’ve tried in a long time.
What makes it really unique is the addition of mint to the blend. Mint flavor can sometimes be a little bit aggressive and overpower a tea, but that doesn’t happen here, it is nicely balanced to offer a hint of mint flavor that complements the chocolate notes nicely as well as highlights some of the spices quite well. To bring it all together, there is a touch of vanilla that gives it a smooth, creamy-sweet taste that negates the need for milk or cream to make this a latte. This is very “latte-ish” on its own, without those additions. I would, however, recommend a little pinch of sugar (I chose turbinado sugar for this), as it does bring out some of the subtle notes of this chai, particularly the spice.
This is a remarkable chai blend – definitely worth keeping on the shelf for the times when you want something warm and comforting and satisfyingly sweet to sip!
