I often go through “food phases” where I obsess over a particular ingredient for a month or two before moving on to the next thing. Earl Grey, however, has been a lengthy obsession of mine that I don’t think will ever fade away. I freaking love Earl Grey anything.
I use the fragrant tea leaves in baking quite often here on the blog: in ice cream, milkshakes, glazes, crème brûlée, or (throwback to my third Port and Fin post, a few years back!) – in chocolate bark.
Having first combined Earl Grey and chocolate years ago, I am shocked it took me so long to make Earl Grey Hot Chocolate. I mean, really, I love the tea, I adore hot chocolate… it’s not rocket science! In any case, it was worth the wait. Sometimes the most amazing discoveries are the simplest.
The key to a perfect, decadent mug of Earl Grey Hot Chocolate is the quality of the ingredients you use. The flavour of Earl Grey teas vary from brand to brand, so be sure to pick your favourite. Steep it in milk (no skim here, splurge on the creamier stuff), and be sure to use high quality chocolate. I like to use a mixture of milk and dark, but you can use whatever you prefer.
The beauty of this hot chocolate is its simplicity. It’s dead easy to make, especially on a random Tuesday night after a long day at work when all you want to do is #treatyoself.
| Earl Grey Hot Chocolate | Print |
- 2 cups milk
- 2 tsp Earl Grey tea leaves
- 4 oz chocolate
- In a small pot over medium heat, warm milk until steam rises from the top and milk is piping hot. Avoid boiling the milk, as it can easily burn or boil over.
- Remove milk from heat and stir in tea leaves; cover and steep for 10 minutes.
- Strain milk through a fine mesh sieve to remove tea leaves, and return milk to pot. Place pot back on medium heat and add chocolate, stirring until melted.
- Pour into mugs and serve.
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