This turns the chocolate flake blend into a proper make-ahead hot chocolate. You brew the Rooibos strong, then cook it down with sugar, a couple of spoons of dark Cocoa and a little vanilla until it is a glossy chocolate syrup that keeps in the fridge.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Homemade Chocolate Flake Syrup recipe. Canonical: https://teas.co.uk/recipes/cocktails/homemade-chocolate-flake-syrup/
Stir one part syrup into three parts hot milk and you have an instant, caffeine-free hot chocolate with more depth than the powdered stuff. The cocoa is what makes it rich, so use a good dark one.
You'll need
- 4 pyramid tea bags of Teapigs Chocolate Flake
- 500ml freshly drawn water at 100C, just off the boil
- 250g caster sugar
- 2 tablespoons dark cocoa powder
- 1 teaspoon vanilla extract
- 1 medium saucepan
- 1 fine sieve for straining
- 1 sterilised 500ml glass bottle with cap
- 1 saucer for covering the steep
Method
- Brew the four pyramid bags in 500ml of just-boiled water for seven minutes, covered, then lift them out and press gently.
- Tip the brew into a pan with the sugar and cocoa powder, whisking to break up any lumps.
- Simmer gently for ten minutes, stirring until smooth and glossy.
- Take off the heat and stir in the vanilla.
- Strain through a fine sieve into a jug to catch any cocoa grains.
- Pour into a sterilised bottle while still warm, seal and chill.
- To serve, stir one part syrup into three parts hot milk.
- Tip: keep it refrigerated and use within two weeks; it is also good stirred into cold milk over ice.
Want the background, not just the brew?
Brewed with: Teapigs Chocolate Flake, 15 Tea Bags 37.5g
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