“Baker’s Secret” Chocolate Black Tea (The Spice and Tea Exchange)
Prep Time: 10 minutes | Steep/Cook Time: 5 minutes | Total Time: 15 minutes | Serves: 1
Heads up, this recipe was specially created featuring The Spice and Tea Exchange’s Black Chocolate Tea, Baker’s Secret Spice Blend, and ground True Ceylon Cinnamon. I am collaborating with The Spice and Tea Exchange in Blowing Rock, NC. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste. The teas, spices, salts, sugars, etc. are fresh! You’ll be satisfied with your purchase, because you were able to “test” before buying. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.
The Chocolate Black Tea is simple, yet very aromatic and flavorful. But!, paired with a dairy that has been steeped with the S&TEx’s Baker’s Secret Spice Blend (lightly sweetened with turbinado sugar and so many more flavors!), it is an indulgent breakfast or afternoon delight. Let me note here… Be sure to taste the foam on its own! It. Is. Delicious.
I added more sweetness to my cup, but my husband enjoyed the tea as it is crafted in the directions. I have a link to my Vanilla Sugar below. It’s so easy and nice to have on hand for splurges like this tea.
A note on the Baker’s Secret Spice Blend. Grinding the blend in a spice grinder or mortar and pestle will create more surface area of the spices, allowing for a bit more flavor and fragrance. It is not necessary to grind, but it is an option.
I was in the process of my first trial run when the dusting of the Ground True Ceylon Cinnamon came to mind. You may omit the dusting, but it adds a “barista” flair and flavor. Not to mention, it looks professionally crafted.
Enjoy!
“Baker’s Secret” Chocolate Black Tea
Equipment
- Dairy frother
- Strainer
Ingredients
Chocolate Black Tea:
- 10 ounces filtered water
- 2 level teaspoons Black Chocolate Tea, The Spice and Tea Exchange
Dairy:
- 1/2 cup half and half or whole milk, see Notes
- 2 - 3 teaspoons Baker's Secret Spice Blend, The Spice and Tea Exchange
Extra Sweetener Options:
- Turbinado sugar
- Vanilla Sugar, my recipe link
- Vanilla syrup
- zero-sugar sweetener
Topping:
- Ground True Ceylon Cinnamon, for sprinkling, optional, The Spice and Tea Exchange
Instructions
- Bring the 10 ounces of water up to a boil. I use my Adagio ingenuiTEA “Teapot” (see Notes) with bottom-release.
- Place the loose tea in a tea diffuser or in the cup of the Adagio ingenuiTEA.
- Steep the tea for 4 to 5 minutes. Remove the diffuser with the leaves, or place the Adagio teapot over a mug and allow the teapot to completely drain all the tea.
- While the tea has been steeping, heat the half cup of dairy to hot and steaming, but not boiling. You can do this in either the microwave (My microwave only needs 1 minute.) or a small saucepan on the stovetop.
- Stir the Baker’s Secret Spice Blend well to disperse all the ingredients; the sugars and smaller spices fall to the bottom. Add 2 to 3 teaspoons of the Baker’s Secret Spice Blend to the hot dairy. (I preferred 3 teaspoons.)
- Allow the spice blend to infuse the dairy and dissolve the sugars for at least 5 minutes. Strain the spices and discard them.
- Froth the dairy with a handheld frother or wand from an espresso machine.
- Add the frothed dairy to the Chocolate Tea, allowing the fragrant and flavorful foam to lay on top. Taste for sweetness and add sweeteners as desired.
- Sprinkle with ground Ceylon Cinnamon if desired.
- Enjoy it very warm.
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