Corey discovered tea-infused hot chocolate before I did. Without looking at the site (until just now) I was instantly inspired to try it out. Winter brings out the hot chocolate monster in me--warm beverages are a must, but there's nothing like steamed chocolatey goodness to chase the nip of New England cold away.
I've tried making a few varieties (Earl Grey, peach black, chocolate mint oolong), but the jasmine tea is by far my favorite. It's sophisticated, but comforting. You can use this recipe for any tea, just keep the ratio the same. If you have some of those disgusting Bigelow dessert teas (french vanilla, vanilla caramel, etc.) this would be a fabulous way to get rid of them!
Jasmine Tea - Infused Hot Chocolate
(makes 1 large 16 oz cup or 2 8 oz cups)
2 bags jasmine tea, steeped in 6 oz hot water
10 oz soy milk
hot chocolate mix (I like Ghirardelli Double Chocolate)
sugar to taste
1. Steep the tea for 2-3 minutes in a large cup. While the tea steeps, heat up the soy milk in a microwave safe bowl or over the stove in a saucepan, but not to boiling. Mix in the hot chocolate to taste, slightly stronger than you would drink it.
2. Discard the tea bags and add the hot chocolate to the cup. Add sugar to taste and enjoy!