- 3 oz really good chocolate (the best you can afford)
- 2c milk of your choice (cow, almond, rice, coconut, etc)
- 1/4c cream (optional- cow or coconut)
- 2tsp dried herbs (combinations suggested below, or experiment)
Method
- Put your milk and herbs in a small sauce pan and heat gently and slowly (you don't want to scorch the milk and have it stick to the bottom of the pan
- Take it off the heat and let it cool while you chop the chocolate
- Strain the herbs out of the milk and back into the sauce pan. Add the chocolate.
- Heat again very slowly and over a low heat. The chocolate will melt. Whisk very frequently.
- Pour into a mug when it is quite warm to the touch, but not boiling.
List of good herbs and other ingredients- mint, bee balm, lemon balm, lemon verbena, sweet violet, rose, citrus (from organic peels), ginger, lavender, raspberry leaves
Herb combination suggestions- White chocolate and lavender, milk chocolate with citrus and ginger, white chocolate with sweet violet and rose, dark chocolate with raspberry leaves and mint, dark chocolate with lemon balm and ginger.
Hopefully this will help you get through the long, dark teatime of the soul in January and February... Along with garden catalogues.
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