This extra-special tea blend provides a comforting cuppa, thanks to Masala Chai and caramel sea salt chocolate.
With Indian black teas as its base, this spicy recipe created by renowned Canadian tea sommelier Linda Gaylard, is sweetened and seasoned by the chocolate’s caramel and sea salt, respectively, creating a divine and piquant twist on hot chocolate.
Linda Gaylard is the author of The Tea Book, a popular resource and international bestseller that has been translated into nine languages. She is also an alumna of Toronto’s George Brown College, Culinary Arts Faculty.
- 2 tbsp (30mL) Masala Chai dry tea blend
- 1 1/3 cups + 1 tbsp (350mL) water
- 4 squares (40g) Lindt Excellence Caramel & Sea Salt Dark Chocolate (reserve one square for grated topping)
- 3 tbsp (45mL) rich coconut milk (from top of tin), plus 1 1/2 tbsp (22mL) for topping
Warm dry tea blend in a medium saucepan on medium heat, stirring for 1 minute, to awaken the spices. Add water and bring to a boil. Reduce heat and simmer for 2 minutes. Strain into a heat-proof jug.
Warm 3 tbsp (45mL) rich coconut milk in medium saucepan. Add 3 squares of chocolate. When melted and mixed, add tea liquid and stir thoroughly.
Pour into 2 mugs.
Whip 1 1/2 tbsp (22mL) coconut milk with fork and dollop on top of each mug of tea. Grate remaining square of chocolate and sprinkle on top.