1. MAPLE CHAI TEA LATTE
1 1/2 cups milk (regular, almond, coconut etc.)
1 -2 chai tea bags (2 for stronger flavor)
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
Optional: ground cinnamon, nutmeg or allspice
Heat milk until steaming (not boiling) in the microwave or in a saucepan on the stovetop.
Pour steaming milk over chai tea bag(s) in mug and steep 3-5 minutes.
Remove tea bag(s).
Stir in vanilla and maple syrup.
Pour into a mug and serve hot.
Optional : lightly dust with ground cinnamon, nutmeg or allspice
Make this is quantity in a sauce pan on the stovetop. For four servings use 6 cups milk, 4 chai tea bags, 2 teaspoons vanilla extract, and 4 tablespoons pure maple syrup.
2 . LONDON FOG HOT TEA
1 cup water
1/2 cup rolled oats
1 to 2 tbsp agave nectar or other sweetener
1 tsp pure vanilla extract
1 cup brewed double-strength Earl Grey tea (use twice as much tea and brew for 4 minutes if using black tea, 2 to 3 for green tea and 7 to 8 for rooibos)
1 Place the water and oats in a blender and let sit for 10 minutes so the oats can soften
2 Blend until the mixture is as smooth as possible. Pour the mixture through a fine mesh strainer over a small bowl to remove any remaining lumps.
3 Return the oat mixture to the blender along with the agave nectar and the vanilla extract and blend until thoroughly combined.
4 The mixture will be thick; if you prefer it thinner, add another ¼ cup of water and blend again.
5 Pour into hot mugs of freshly brewed Earl Grey tea and enjoy!
Makes 2 cups.
3. FRENCH HOT CHOCOLATE
1 1/2 cups whole milk
1/2 cup heavy cream
2 teaspoons powdered sugar
8 ounces bittersweet chocolate — at least 70%, chopped*
Giant bowl of whipped cream — for serving
In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, and powdered sugar until small bubbles appear around the edges. Do not allow the mixture to boil.
Remove from saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream.
*Choose the best quality chocolate you can, as the flavor really carries the drink. . Do not recommend chocolate chips, as they contain stabilizers and do not melt as well.
Leftover French hot chocolate can be cooled to room temperature, then refrigerated in an airtight container (empty mason or jam jars work particularly well). Reheat gently the in the microwave or in a saucepan over low heat.
4. MEXICAN HOT CHOCOLATE
2 (3.5oz) bars good quality bittersweet chocolate
2 cinnamon sticks
½ cup water
2 cups milk
1 cup heavy cream
½ tsp chili powder
½ Tbsp light brown sugar
pinch of nutmeg
Whipped cream to serve
In a medium saucepan, melt the chocolate with the water and cinnamon sticks over medium high heat.
Once the chocolate is melted, add the milk, heavy cream, chili powder and sugar, and the nutmeg. Stir until everything is combined.
Once it boils, lower the heat to medium and let it cook until it thickens a little (about 5 minutes). If you think it's too thick/sweet for you, add an extra cup of milk.
Serve with some whipped cream on top.