Exact quantities, then the method.
A peppermint hot chocolate for a cold day, where the mint comes from a peppermint tea bag infused into the milk rather than a syrup or essence. Tetley Peppermint is caffeine-free, so it lends nothing but its clean, cooling mint to a proper warming mug of chocolate; the grown-up answer to an After Eight.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Peppermint Hot Chocolate recipe. Canonical: https://teas.co.uk/recipes/mint-tea/peppermint-hot-chocolate/
Infuse a little of the milk with the peppermint, whisk the chocolate into a smooth base, then bring it together and top with cream. A good hot chocolate powder works, though melting in some real dark chocolate makes it richer and more bittersweet. The same chocolate-and-mint pairing is lovely cold as an iced chocolate and mint, or scooped as mint chocolate chip ice cream.
You'll need
- 1 tea bag of Tetley Peppermint Herbal Tea
- 300ml whole milk (80ml for the peppermint infuse, 80ml for the Cocoa bloom, 140ml for the top-up)
- 4 heaped teaspoons of any unsweetened hot chocolate powder (about 24g)
- 1 generous swirl of squirty cream
- A fine pinch of dark cocoa powder, for the dust
- 1 300ml mug, warmed
- 1 small saucepan, 1 small balloon whisk
Method
- Warm 80ml of the milk to about 65C in a small pan.
- Off the heat, drop in the peppermint bag, cover and leave to infuse for five minutes.
- Lift out the bag and set the minted milk aside.
- In the warmed mug, whisk the hot chocolate powder with another 80ml of warm milk into a smooth, glossy base.
- Stir the infused peppermint milk into the mug.
- Warm the last 140ml of milk to 65C and top up the mug, stirring.
- Crown with a swirl of cream and a fine dust of cocoa.
- Serve straight away, while it is hot and the cream still holds.
The tea it is made with, and what to make next.
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Brewed with: Tetley Peppermint Herbal Tea, 40 Tea Bags 64g
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