89
drank Almond Biscotti by Teavana
779 tasting notes

I get a weekly newsletter from Golden Moon tea (their sampler is on my list of things to buy once I clear out my cabinet a little more) and yesterday the topic was making tea infused hot cocoa (!!).

I died a little, and then pulled up my cupboard on Steepster to assess which tea would pair the best. I settled on almond biscotti because I felt like a nutty hot chocolate would be a great flavor combination.

Anyway, so – recipe!

2 tbsp. cocoa powder
2 tbsp. sugar (he recommended 3.5 but I’m not a fan of the super sweet, so I scaled back)
1 cup milk (I used whole, but 2% could work)
1 cup of prepared tea

Then you combine the milk, sugar, and cocoa powder until warm, add the tea until it simmers, whisk, pour into a cup, and serve.

This is AMAZING. Dark chocolate with nutty accents, just like I wanted it to be. I could see this working well with a coconut tea (mmmm, liquid almond joy) or even Hot cinnamon spice (for a spicy hot chocolate). And I will ration the remaining bit of this tea to be used in hot cocoa only – YUM!

Preparation
200 °F / 93 °C 2 min, 45 sec
Uniquity

I’m a huge fan of mint based hot chocolate/cocoa – But I’m a huge fan of mint in general too. :)

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Uniquity

I’m a huge fan of mint based hot chocolate/cocoa – But I’m a huge fan of mint in general too. :)

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A few of my favorite teas (in no particular order):

*Dessert flavored blacks
*Breakfast blends
*Virtually any black tea (but lapsang/keemun!)
*Dancong oolong
*Sencha
*Dragonwell

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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