Tea, Chai & Chocolate! This luxurious, warm & fragrant combination sips elegantly with or without milk. Ixcacao, the Mayan Goddess of Chocolate, would be pleased.
*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!
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Making Chai is Easy! Pour half cup of boiling water over 1 tsp of Chai; let steep 5 mins, then add half cup of hot milk or condense milk for greater sweetness. Strain leaves & spices before drinking. OR simmer 1 tsp of Chai with 1/2 cup milk & honey on stovetop. Gradually add 1/2 cup water. Strain leaves & spices before drinking.