Chocolate Mint Oat Latte
Plant based chocolate mint latte with Teapigs Chocolate and Mint concentrate, frothed oat milk, maple syrup, cocoa dust and dark chocolate.
A warm, plant based dessert latte that drinks like an after eight. Two Teapigs Chocolate and Mint temples are brewed double strength so the flavour carries through the milk, then poured over frothed oat milk and finished with Cocoa, grated dark chocolate and a fresh mint leaf. It is caffeine free, so it suits the evening, a gentler alternative to a Coffee mocha.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chocolate Mint Oat Latte recipe. Canonical: https://teas.co.uk/recipes/mint tea/chocolate mint oat latte/
Oat milk works best here; its mild sweetness sits well with the chocolate and mint. Sweeten with a little maple syrup and keep the foam thick, and you have a proper pudding in a glass.
You'll need
- 2 Teapigs Chocolate and Mint tea temples
- 100ml freshly drawn water (used at 95C, off boil and stood 30 seconds)
- 200ml barista style oat milk (the foaming variety; standard oat milk does not froth properly)
- 1 tbsp maple syrup
- A small dust of unsweetened cocoa powder, to finish
- 1 small square of dark chocolate (70%), for the final grating
- 1 fresh mint leaf, to float
Method
- Put the two tea temples in a small heatproof jug and pour over the 100ml of water, taken off the boil and stood thirty seconds to 95C (a full boil would scald the peppermint). Cover and steep for seven minutes for a strong concentrate.
- While it steeps, warm the oat milk in a small pan to about 65 to 70C, hot and steaming but not simmering.
- Off the heat, froth the oat milk for thirty to forty seconds until thick and doubled. Use barista oat milk, as the standard kind will not foam.
- Lift out the temples without pressing them, and discard.
- Stir the maple syrup into the hot concentrate and pour it into a warmed tall glass.
- Pour the frothed oat milk slowly down the side, holding the foam back with a spoon, until it settles to a soft tan.
- Spoon the reserved foam on top in a thick cap.
- Dust the foam with cocoa through a small strainer, grate a little dark chocolate over, and float a mint leaf in the middle. Serve at once.
Want the background, not just the brew?
Brewed with: Teapigs Chocolate and Mint, 15 Tea Bags 37.5g
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