Celebrate National Cocoa Day with tea-infused hot cocoa. This recipe steeps loose-leaf tea directly in warm milk before adding cocoa, sugar, and vanilla. No separate brewed tea or water is needed.
Tea-infused hot cocoa
Ingredients
- 1 cup milk, dairy or non-dairy
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar, adjusted to taste
- 1 heaping teaspoon loose-leaf tea: Peppermint Frost, Cape Lookout Mocha, or Fog Horn Grey
- 1/4 teaspoon pure vanilla extract
- A pinch of salt
- Whipped cream or marshmallows, optional
Instructions
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Pour the milk into a small saucepan. Heat gently, stirring occasionally, until hot but not boiling.
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Remove the saucepan from the heat and add the heaping teaspoon of loose-leaf tea directly to the warm milk. Allow it to steep for 3–5 minutes.
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Pour the infused milk through a fine-mesh strainer into a heatproof jug or bowl. Discard the strained tea leaves.
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In a separate heatproof bowl, combine the cocoa powder, sugar, and salt. Whisk in a small amount of the infused milk to form a smooth paste, then gradually whisk in the remaining milk.
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Stir in the vanilla extract. Taste and adjust the sweetness if desired.
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If needed, return the cocoa to the saucepan and reheat gently while stirring. Do not let it boil.
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Pour into a mug and add whipped cream or marshmallows, if using. Allow it to cool to a comfortable drinking temperature before enjoying.
Choose your tea according to the flavor you prefer, and check the tea, milk, and topping ingredients when accommodating dietary needs. The tea leaves are strained out before the cocoa is mixed.
