The Very Best Earl Grey Hot Chocolate Recipe
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.
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.
EARL GREY HOT CHOCOLATE
Makes 2 servings
Earl Grey Hot Chocolate
1 cup milk (any kind)
1/2 cup heavy cream
5 oz. dark chocolate, finely chopped
1 tablespoon bagged Earl Grey loose tea or 2 Earl Grey tea bags
1 tablespoon sugar
1/2 teaspoon salt
Optional: shaved chocolate
1/3 cup heavy cream
1/2 teaspoon sugar
In a saucepan, heat milk and heavy cream on low-medium heat until bubbles form along the sides of the pan. Turn heat off and add in Earl Grey tea and let it steep for 10 minutes then discard tea leaves. (Put tea in filter or tea bags for easy steeping.)
Turn heat on low and stir in finely chopped chocolate into Earl Grey milk until chocolate has completely melted.
To make the cream topping, combine sugar and heavy cream and whip using an immersion blender or hand whisk until cream thickens but before soft peaks form.
Pour hot chocolate into two mugs and top with cream topping. Add a little shaved chocolate to top of cream, if desired.