(makes 4 mugs of hot chocolate)
- 4 cups whole milk (or milk substitute such as almond or soy milk)
- 6 chai tea bags (I tested this recipe with Twining’s Chai Ultra Spice tea bags)
- 4 ounces bittersweet chocolate, chopped
- 2-4 tablespoons honey
Place the milk into a large sauce pan and heat until almost boiling. Remove from the heat, add the tea bags and cover the pan. Allow to steep for 10 minutes.
Removed the tea bags from the milk (give them a good squeeze to get all the liquid out), add the honey to the milk, and heat until almost boiling.
While the milk is heating, place the chopped chocolate into a heat proof bowl. When the milk is hot, pour about 1/4 of it over the chopped chocolate and whisk until the chocolate is melted and the mixture is smooth.
Pour the chocolate mixture back into the sauce pan, and whisk until everything is blended and smooth. Taste for sweetness, and then serve immediately, topped with whipped cream if desired.