a journal of tea-inspired foods and recipes
My thoughtful and generous friend, Allison, is always sending me tea-infused foodie finds from New York City. Over the holidays, Allison sent me a delicious Earl Grey hot chocolate mix from Whimsy & Spice Brooklyn Confectioners. My first thought when I tried it was, “This is amazing.” My second thought was, “I could totally make this.” So I did.
I made the hot chocolate mix to trade at a Mile High Food Swappers event. This was my second-ever food swap. (Read about what I made from the goodies I scored at my first food swap event here.) Have you ever been to a food swap? It’s a pretty sweet deal: You bring something deliciously homemade to swap with others who’ve made something just as deliciously homemade.
The best part about a food swap is that most everyone who attends is into food, so they’re bringing some really great goods. I traded my hot chocolate mix for a home brewed IPA, cranberry curd, banana rum bread, peach-jalapeño jelly, lemon-sage mustard and a Kombucha scoby. (A scoby is a culture of bacteria and yeast that serves as a starter to make my Kombucha tea. Total tea geekery, I know.)
This hot chocolate mix recipe is a simple, dairy-free deal made with sugar, Dutch cocoa powder, ground bittersweet chocolate and ground Earl Grey tea. It’s best enjoyed in milk or a non-dairy milk alternative, like almond milk or coconut milk.
Happy cooking and sipping!
(Adapted from Martha Stewart’s Homemade Hot Chocolate recipe.)
Makes about 8 cups of hot chocolate mix, enough to make about 40 cups of hot chocolate.
3 ½ cups sugar
2 ½ cups Dutch cocoa powder
1 cup bittersweet chocolate chips, ground in a food processor
1 cup loose leaf Earl Grey tea leaves, finely ground in a spice grinder
1. To make the mix: Whisk all of the ingredients together in a large bowl until thoroughly combined. The mix will last for months if stored in well-sealed containers.
2. To make the hot chocolate: Whisk 2 tablespoons of the hot chocolate mix into 1 cup of hot milk (or non-dairy milk alternative).