This recipe comes to us from Melanie Underwood, the author of Making Artisan Cheesecake, available for pre-order now. If you’ve been cooking with Majani Teas, be sure to let us know.
I love this hot or cold. In the summertime, I let it cool down, and then pour over ice. I used Majani Organic Breakfast Tea in the recipe, but I have made it with their other black teas as well as their green, and all were spectacular. The black tea has a fuller flavor and is not as delicate as the green. If you don’t use black tea, make sure you follow the directions for time for steeping the tea. The bittersweet chocolate is always my preference and here I used Taza Organic Dominican 70% Dark Stone Ground Chocolate. I only use a teaspoon of brown sugar to sweeten, but you can use up to a tablespoon if you like it sweeter or use semi-sweet chocolate instead of bittersweet.
Hot or Iced Chocolate
Makes 1 serving
1 cup milk
1 teaspoon Majani Organic Breakfast Tea
2 ounces bittersweet choclate, finely chopped
1 teaspoon brown sugar or coconut sugar
Heat the milk in a medium saucepan over medium high heat, almost until it boils; remove from heat. Add in the tea and allow to steep, covered 4 minutes. Strain the milk, discarding the tea. Return the milk to the pan and add in the chocolate and the sugar. Place over low heat and whisk constantly until the chocolate has melted. Remove from heat and serve hot or chill until ready to serve over ice.