Earl Grey Hot Chocolate
This Earl Grey Hot Chocolate is in a word, decadent. Based off my hot chocolate recipe, adding Earl Grey gives it a lovely twist to an old favorite.
You Think You Have Had the Best Hot Chocolate? NOPE. This is the Best.
You may think you’ve had really good hot chocolate but I’m sorry to be the one to break it to you, but this is actually the very best.
The most ridiculously delicious hot chocolates I’ve had were both in Paris. One was at Angelina where I had their famous African Hot Chocolate and the other was at Hotel du Louvre where they served mini cups of the liquid diabetes for breakfast every morning.
Ugh, now I’m really missing Paris. (Even after getting pickpocketed I still love it there.)
Both versions of the hot chocolate were basically melted down chocolate. SO GOOD. I’m talking THICK. RICH. DECADENT. As soon as I got back home from that trip, I immediately worked on recreating it.
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What I Used to Make This Earl Grey Hot Chocolate
- Earl Grey tea – use loose tea (always my preference) or Earl Grey sachets
- Tea filter bags
To keep things neat when using loose tea.
- Measuring spoons
- Immersion blender
To make the heavy cream topping.
- Milk of your choice, heavy cream, and sugar
This is my secret ingredient in everything I make. This salt is freaking AMAZING.
- Double-walled glass cups
To shave the chocolate to garnish.
Earl Grey Tea Twist
Of course you can make this recipe without Earl Grey and it’ll still be delicious but I like the addition of the black tea blend for an extra depth of flavor.
What exactly is Earl Grey? It’s a flavored black tea. And what is flavored tea? It’s when a fruit, flower, spice, oil, natural or artificial flavor has been added to any type of tea (white, green, oolong, black).
Earl Grey is made up of black tea leaves that has been flavored with the oil of bergamot orange which is where you get that subtle citrus flavor.
When making hot chocolate, I don’t like using powders but instead opt for finely chopped chocolate which I melt into milk and heavy cream.
If you like your hot chocolate to be nice and sweet, go with milk chocolate and you won’t even need to add any sugar.
If you want something a little more intense, go with dark chocolate and adjust the sugar as you wish. Or go crazy and do a mix of both.
Once you’ve had my version, you won’t be able to go back to watery, powered hot chocolates. This is the real deal.
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