Mexican Hot Chocolate Chai
Our classic chai gets a boost with notes of chocolate and chilli. This extra spicy hot chocolate will warm up every single one of your senses, it’s our go-to when we’re in the depths of Melbourne winter.
Serves 4
Ingredients
- 4 teaspoons T2 Chai
- 8 teaspoons T2 Caramel Brownie
- 1 teaspoon chilli flakes
- 250 ml (8.4 fl oz) soy milk
- Honey, to taste
Tools
- 1L teapot
- Small saucepan
Brew Tip. Froth your soy milk before adding for a smooth, café-style finish that elevates every sip.
Method
-
1
Add the teas to the infuser of a 1L teapot. Three quarter fill with boiling water and infuse for 5 minutes, then remove the infuser.
-
2
Add 250 ml (8.4 oz) soy milk to a saucepan and heat until hot but not boiling.
-
3
Meanwhile, warm 500 ml/17 fl oz soy milk in a small saucepan until heated but not boiling. Add soy milk to the teapot, sweeten with honey and stir well.
-
4
Add hot soy milk to the teapot and sweeten with honey, to taste.
