You may think you've had great hot cocoa however I'm sorry to learn the one to break it to you, yet this is really the absolute best.
The most ludicrously tasty hot cocoas I've had were both in Paris. One was at Angelina where I had their popular African Hot Chocolate and the other was at Hotel du Louver where they served small scale measures of the fluid diabetes for breakfast each morning.
Obviously you can make this formula without Earl Gray despite everything it'll be delightful yet I like the expansion of the dark tea mix for an additional profundity of flavor.
What precisely is Earl Gray? It's an enhanced dark tea. Also, what is enhanced tea? It's the point at which an organic product, blossom, zest, oil, normal or counterfeit flavor has been added to a tea (white, green, oolong, dark).
Duke Gray is comprised of dark tea leaves that has been enhanced with the oil of bergamot orange which is the place you get that unobtrusive citrus season.
- Earl Grey Hot Chocolate
- 1 cup milk (any kind)
- 1/2 cup heavy cream
- 5 oz. dark chocolate, finely chopped
- 1 tablespoon Earl Grey loose tea or 2 Earl Grey tea bags
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Cream Topping
- 1/3 cup heavy cream
- 1/2 teaspoon sugar
- In a saucepan, heat milk and heavy cream on low-medium heat until bubbles form along the sides of the pan. Turn heat off and add in Earl Grey tea and let it steep for 10 minutes then discard tea leaves. (Put tea in filter bags for easy steeping.)
- Turn heat on low and stir in finely chopped chocolate into Earl Grey milk until chocolate has completely melted.
- To make the cream topping, combine sugar and heavy cream and whip using an immersion blender or hand whisk until cream thickens but before soft peaks form.
- Pour hot chocolate into two mugs and top with cream topping. Add a little shaved chocolate to top of cream, if desired.
Earl Grey Hot Chocolate
4/ 5Oleh more