It’s been cold, gray and rainy here in Portland and when dreary weather hits the Northwest, there’s only one thing to do: embrace it, because it’s not going anywhere for the next several months! To me, that means bundling up, staying inside and eating and drinking everything cozy and indulgent – like this rich and silky black forest hot chocolate. If decadent, made-from-scratch hot chocolate isn’t made for this season then nothing is. This one’s a mix of melted chocolate, cocoa powder, vanilla and milk that’s been infused with Stash’s Black Forest tea. It warms you up from the inside out and is the perfect accompaniment to wool socks, a good book or your latest Netflix binge (anyone else excited about the new season of Stranger Things?).
This was my first time trying black forest in non-cake form and I’m happy to report it’s just as tasty in a mug! 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.
- 6 bags Stash Black Forest Black Tea
- 2 cups whole milk
- 2 Tbsp unsweetened cocoa powder
- 2 Tbsp sugar
- 1 tsp vanilla extract
- generous pinch of salt
- 1 oz milk chocolate, finely chopped
- 1 oz semisweet chocolate, finely copped
- 2 bags Stash Black Forest Black Tea
- 1 cup heavy cream
- 1 Tbsp sugar
- 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.
- 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.
This post was sponsored by Stash Tea. All opinions are my own. Thanks for supporting the brands that support this blog!