London Fog Hot Chocolate + Mapled Whipped Cream

• Vegetarian
• Gluten free

• Produce

  • 3 Bags Earl grey tea

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 3 oz Bittersweet or dark chocolate
  • 1/2 tsp Sea salt
  • 1/2 Vanilla bean
  • 1 Vanilla bean, powder
  • 1 Whipped cream

• Dairy

  • 1 cup Heavy cream
  • 1 cup Whole milk

Found on thekitchenmccabe.com

Description

Ingredients

• 1 cup Heavy Cream
• 1 cup Whole Milk
• ¼ cup + Maple Syrup
• ½ Vanilla Bean, split lengthwise
• ½ teaspoon Sea Salt
• 3-4 Bags Earl Grey Tea (use 4 bags for stronger flavor)
• 3 ounces Bittersweet or Dark Chocolate, chopped
• Whipped Cream, to top (sweeten with maple syrup)
• Vanilla Bean Powder, to garnish (optional)

Directions

• Place the cream, milk, maple syrup, vanilla bean, and sea salt in a saucepan and bring just to a boil. Remove from heat and place the tea bags in the mixture. Let steep for 10 minutes. Remove the tea bags from the saucepan, squeezing on the bags to extract as much flavor as possible. Discard Bags.
• Remove the vanilla beans from the saucepan.
• Add the chocolate to the saucepan and whisk over medium/high heat until chocolate is melted and mixture is steaming. Taste hot chocolate and add more maple syrup if a sweeter drink is desired.
• Pour into mugs and top with whipped cream and a small pinch of vanilla bean powder.