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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Ingredients:
Apple, Black Pepper (Organic), Cacao Beans (Organic), Cardamom (Organic), Chili Flakes (Organic), Chocolate Bits, Chocolate Flavor (Natural), Cinnamon (Organic), Clove (Organic), Cream Flavor (Natural), Ginger (Organic), Indian Black Tea (Organic), Peppermint (Organic), Rooibos (Organic), Vanilla Flavor (Natural), White Chocolate Bits
Steeping Instructions:
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.
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