This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Use coupon code WELCOME10 for 10% off your first order.

Cart 0

Congratulations! Your order qualifies for free shipping You are $50 away from free shipping.
No more products available for purchase

Is this a gift?
Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Your Cart is Empty

Black Forest Hot Chocolate

Black Forest Hot Chocolate

We partnered with blogger Kayleigh Kosmas for this Black Forest Hot Chocolate recipe! She writes: 

The tea’s chocolate and cherry flavors aren’t overpowered in the hot chocolate–instead, you get a nice, subtle taste of black forest in every sip. It’s a black tea, too, and I very much appreciate the little caffeine kick now that the days are shorter and I have trouble staying awake past 5 pm. This hot chocolate is super rich thanks to the melted chocolate I stir in, so I like to keep the other flavors on the subtle side. But feel free to add a few more tea bags when you infuse the milk for even more black forest flavor! The same goes for the whipped cream–I only used a couple tea bags to infuse the cream because I didn’t want it to turn “tea” colored, but for a stronger flavor you can always use more. The lesson here is that you can’t go wrong with chocolate, cherry and vanilla. Mmm.

Black Forest Hot ChocolateBlack Forest Hot Chocolate

Black Forest Hot Chocolate

This recipe is brought to you by Kayleigh Kosmas of Oh Honey.

Ingredients

For the hot chocolate

  • 6 tea bags of Stash Black Forest
  • 2 cups whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
    generous pinch of salt
  • 1 ounce milk chocolate, finely chopped
  • 1 ounce semisweet chocolate, finely copped

For the whipped cream

  • 6 tea bags Stash Black Forest
  • 1 cup heavy cream
  • 1 tablespoon sugar

Directions

For the hot chocolate

Preheat oven to 325º F.

Heat the milk in a pot over medium low heat, submerging the tea bags, until the milk is very hot but not quite simmering. Remove from heat and steep 20 minutes. Discard tea bags.

Whisk in the cocoa powder, sugar and salt. Whisk constantly until completely dissolved. Whisk in the chocolate, whisking occasionally until melted and smooth. Stir in the vanilla, taste, and adjust salt, sugar and chocolate to taste.

Optional: transfer to a high speed blender and blend on high until frothy. Serve immediately with whipped cream and a dusting of cocoa powder.

 

For the whipped cream

Heat the cream in a pot over medium low heat, submerging the tea bags, until the cream is very hot but not quite simmering. Remove from heat and steep 20 minutes. Discard tea bags and chill until very cold. Add sugar and whip until the cream holds soft peaks.

Top off your hot chocolate with the whipped cream and enjoy!

 

Recent Posts