There's a particular kind of grey afternoon that only a proper hot chocolate can fix. We've taken Runaway Rose, one of our most-loved blends, and paired it with white chocolate for something delicate and delicious.
Dairy or plant-based, either way works beautifully – for our plant-based version, we used Boring Oat Milk (Barista Grade) and be happy chocolate's Vegan White Chocolate. Garnish with rose petals, and take a moment before the day catches up with you.
Ingredients (per cup)
- 2 Runaway Rose tea temples (or 2 tablespoons loose leaf)
- 150ml hot water
- 200ml milk (plant-based or dairy)
- 30g white chocolate (plant-based or dairy)
- Rose petals, for garnish
Method
- Pour the hot water over the tea and infuse for 6 minutes – you want it really strong, since it'll be sharing the cup with milk and chocolate.
- Remove the tea temples or strain out the loose leaf, then pour the infused tea into your cup.
- In a small saucepan, warm the milk and white chocolate on medium heat until almost bubbling. Stir or whisk until the chocolate has fully dissolved.
- Use a milk frother or steam wand to froth before pouring into your cup.
- Garnish with rose petals and serve immediately.
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