Want a new idea for your festive holiday bar? Try a tea-infused hot chocolate bar! Shabnam Weber, the president of the Tea and Herbal Association of Canada joined us this morning with tips on how to set it all up.
Check out this recipe for some Genmaicha Hot Chocolate
Ingredients:
3 tbsp cocoa powder, plus more for serving
3 cups whole milk
3 tsp or 3 teabags Genmaicha tea
6 ounces semisweet chocolate, finely chopped
3 tablespoons demerara or granulated sugar
Directions:
In a pot, heat milk with tea, bring just to a simmer. Remove from heat, allow to steep for 20 minutes. Strain tea. Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain. Remove from heat then add steeped milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
