Prep 6 mins
Cook 0 mins
I'm not really a big fan of tea, but like to sneak the anti-oxidants in somehow. The chocolate probably counteracts the goodness of the tea but as long as you don't tell me I'll pretend I'm being good..:rofl: Adapted from a recipe on teas.com.au
- 1 vanilla tea bag
- 1 teaspoon drinking chocolate
- 1 teaspoon condensed milk
- 200 ml boiling water
- Infused the tea in boiling water for 5 minutes.
- Then add in chocolate powder and sweetened condensed milk. Stir and enjoy!
- If you prefer a creamier or milkier version, then use normal milk instead of sweetened condensed milk.
To make this tea, I used regular baking cocoa, 2% milk and added sweetening. Nice mild flavor. Let both the tea and chocolate meld together nicely. Thnx for sharing your recipe, **Mandy**. Made for Comfort Cafe Snow Queen Chalet Jan 2010.
I'm wondering if there is a difference in what I know as drinking chocolate what our wonderful Aussie friends call it. I used double Dutch cocoa here and as fine as that powder is it wouldn't dissolve and settled to the bottom quickly. It also made for a graininess in the drink. I think this would be much better using a commercial hot chocolate mix (which I now suspect is what she meant) or a chocolate syrup. My tea was Rooibos Vanilla Madagascar and I used Splenda to sweeten with 2% milk. On the whole the flavor is enjoyable.