You had me at EARL GREY. I knew I would love earl grey hot chocolate the moment it popped into my head. I’ve never been a coffee drinker – to be honest, I hate the taste of hot coffee but I love iced coffee and coffee flavoured things. Tea is my preferred drink of choice. As a tea lover, I literally trip over myself at the sound of tea-infused desserts. This earl grey hot chocolate is thick, creamy, and fragrant with bergamot.
I would recommend using a good quality dark chocolate like Lindt or Valrhona. I prefer a dark chocolate as opposed to a milk chocolate because plenty of sweetness comes from the milk and cream. Don’t go more than 70% dark though unless you prefer it much less sweet.
It’s so easy peasy to make and customize. You can switch out the dark chocolate for milk chocolate if you want a sweeter drink. Use fewer earl grey tea bags if you only want a kiss of earl grey flavour or use more if like an intense flavour like I do. Add more chocolate if you want it to be even creamier. To make this dairy-free: replace the milk with almond milk and replace the heavy cream with coconut cream or full-fat coconut milk and skip the whipped cream and marshmallows.
I imagine sipping this on a chilly night while bundled up in a blanket burrito on the couch. Can you believe it hasn’t snowed (wet snow doesn’t count) in Vancouver this Winter yet?! By now we should be in slushie grossness. Not that I’m complaining at all. I’m just running out of excuses to make this drink again.
Earl Grey Hot Chocolate
2 cups milk or almond milk
1 cup heavy cream
4 earl grey tea bags
1/2 tsp salt
8 oz dark chocolate, finely chopped
1. Heat milk and cream in a pot on medium heat until small bubbles start forming on surface.
2. Turn off heat and add earl grey tea bags and steep for 10 minutes.
3. Remove tea bags. Turn heat back to low and stir in salt and chocolate until completely melted.
4. Top with marshmallows or whipped cream, if desired.
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