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. Warm the milk in a small heavy based pan over a medium low heat to about 80C, steaming with the first fine bubbles at the edge but not simmering.
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. Lift out the bags, pressing each against the side of the pan, and discard.
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/