Mexican Hot Chocolate Chili Chai
Print recipeIngredients
- 3 cups milk or non-dairy alternative
- 2 Perfect Spoonfuls of our Chocolate Chili Chai tea
- 1 cinnamon stick
- 5 oz semi-sweet chocolate, finely chopped
- 2 tbsp agave syrup (or to taste)
- ½ tsp vanilla extract
- ¼ tsp ground chili of your choice (we like cayenne or chile de arbol)
- pinch of salt
- whipped cream
Directions
| Step 1 | |
| Bring milk and cinnamon to a slow simmer over medium-low heat, whisking occasionally for about 8 minutes. | |
| Step 2 | |
| Add tea in a David’s Tea Filter and simmer for an additional 5 minutes. Remove tea bag and cinnamon stick. Then whisk in chocolate, agave, vanilla, chili and salt until very smooth and fragrant. | |
| Step 3 | |
| Divide among four 12 oz mugs and top with whipped cream and a very light dusting of chili powder. | |
Comments are closed.