Vanilla Rooibos Hot Chocolate

teas.co.uk · 10 min · Serves 1

You'll need

• 2 Dragonfly Organic Vanilla Rooibos pyramid bags
• 300ml whole milk
• 60g dark chocolate (70% cocoa solids), roughly chopped
• 1 tsp golden caster sugar (optional, to taste against the bitterness of the chocolate)
• A small pinch of fine sea salt
• 2 tbsp lightly whipped double cream, to top
• A pinch of ground cinnamon, to dust
• A small square of dark chocolate for the final grating

Method

1. Heat the milk for the vanilla hot chocolate in a small heavy pan to about 80C on a gentle heat, so it steams and shows tiny bubbles at the edge but never simmers.
2. Take it off the heat, drop in the two rooibos bags, cover and steep for eight minutes. Warm milk keeps the vanilla fresh and stops a skin forming too soon.
3. Take out the vanilla rooibos bags, pressing each on the pan side, and throw them away.
4. Return the pan to a low heat. Add the chopped chocolate, the sugar if you want it, and the pinch of salt, whisking gently as the chocolate softens.
5. Keep whisking over a low heat for two to three minutes until the chocolate has melted in and the drink lightly coats the back of a spoon. Do not let it boil.
6. Pour into a warmed tall mug and spoon the lightly whipped cream on top in a small dome.
7. Dust the cream with cinnamon, then grate a few fine shavings of dark chocolate over the top.
8. Serve straight away. The cream cap holds for about five minutes before it melts down into the chocolate.

Recipe: https://teas.co.uk/recipes/rooibos/vanilla rooibos hot chocolate/