Tea, Chai & Chocolate! This luxurious, warm & fragrant combination sips elegantly with or without milk. Don't worry about pronunciation, we call it X Chai!

Suggestions for preparation included in each box.

Contains trace amounts of Dairy & Sugar.

A SPICY COCOA TEA "PUNCH" RECIPE

16 ounces of hot Xocatlatl Chai Tea by SerendipiTea (see note 1)
16 ounces of Spicy Hot Chocolate by Equal Exchange made with 2% milk
4 ounces or more of simple syrup (see note 2)
4 ounces of heavy cream
1 cup of tequila or to taste
Dusting of nutmeg

In a large heat resistant pitcher pour in Xocatlatl Chai and Spicy hot chocolate Mix in simple syrup and heavy cream. Add the tequila. Stir. Before serving grate a dusting of nutmeg over the "punch". Makes approximately 10 five ounce cups.

Note 1 - Use one teaspoon of tea for 6 ounces of water. Bring water to boil. Pour over tea. Brew for 5 minutes.

Note 2 - To make simple syrup put one part water and one part granulated sugar in a sauce pan. Bring to boil. Stir until sugar dissolves. Cool.

Thanks to Judith Krall-Russo for the recipe!