Ingredients for making Brownie Boba

Black tea leaves

The best black teas for this bubble tea are teas with natural chocolaty flavour, such as Chinese Dian Hong or Indian Assam tea with less maltiness and more chocolaty notes. To bring out a slightly toasty note, dry roast them before steeping for a couple of seconds using a clean preheated saucepan.

Milky ingredients

For this recipe, you’ll need regular whole milk and condensed milk. Whole milk is used to make the bottom layer. You can replace it with semi-skimmed milk. If you want to replace sweet, condensed milk, you can use either evaporated milk (less sweetness) or single/double cream.

Cocoa powder

Since cocoa is a main flavour in this boba tea, choose only high-quality cocoa powder. But instead of adding cocoa directly to tea, a much better way is to make chocolate syrup instead. This syrup is much lighter than the classic syrup. It contains more milk and a bit of butter.

Boba pearls

Boba pearls are what makes boba tea a boba tea. They are mad from tapioca starch and sugar and readily available. The most classical flavour is black sugar flavour that goes well with almost any milky boba tea. Alternatively, you can make your own boba pearls at home.

Sugar

You’ll need sugar for both chocolate syrup and for making brown sugar syrup. The best one? Brown sugar! Brown sugar has a unique caramel touch, and it’s perfect for making bubble teas. Both light brown or dark brown sugar will work. However, if you want to get as close to the traditional flavour, use dark muscovado sugar or soft dark sugar.

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Homemade Brownie Chocolate Boba

Delicious boba from a scratch

Course Drinks

Keyword Black Tea, Boba Tea, Chocolate

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 1

Equipment

• small saucepan (for making sugar syrup, cooking boba pearls and making chocolate syrup)
• Flat saucepan
• Kettle
• Serving glass

Ingredients

For the bottom chocolate layer:

• 80 ml milk
• 1 teaspoon butter
• 3 teaspoon brown sugar
• 4 teaspoons cocoa powder

For milk tea:

• 220 ml water
• 1 heaped teaspoon roasted Dian Hong tea
• 1 tablespoon condensed milk
• 30 grams black sugar boba pearls
• Ice

For sugar syrup

• 4 tablespoon brown sugar
• 50 ml water

Instructions

• Combine 4 heaped tablespoons of brown sugar and 50 ml of water in a small saucepan. Bring it to a boil over medium heat and stir gently until sugar dissolves. Reduce the heat to low and let it simmer for3-4 minutes.
• Cook boba pearls per instruction on the packaging and coat them in sugar syrup. You don’t need to use all syrup, just enough to cover all pearls.
• Add milk, sugar and sifted cocoa powder into a small saucepan. Simmer over low heat until it thickens. While simmering, stir using a spoon or a whisk until smooth. Turn off the heat, add butter and stir.
• Preheat a flat saucepan, add tea leaves and dry roast them for 5-10 seconds on medium heat until fragrant.
• Bring water to a boil and steep 1 heaped teaspoon of dry roasted tea leaves in 220 ml of water for about 3 minutes.
• Pour chocolate syrup into a serving glass.
• Add syrup coated boba pearls.
• Add ice cubes.
• Gently pour tea over ice cubes.
• Add 1-2 tablespoons of condensed milk and serve.

The post Brownie Chocolate Boba appeared first on All That Tea.

What is chai mocha?

Chai mocha is a spiced tea with milk and chocolate syrup. Just like a regular tea mocha, chai mocha tastes super indulgent too. The usual mocha drinks are made with steamed milk, but this recipe is following the classic chai making procedure – simmering all ingredients in water and milk. Why should you bother with the longer process and simmer the ingredients rather than simply brewing a cup of spiced tea and adding steamed milk? The answer is quite simple. Simmering will release much more flavour than brewing. If you want to learn more, check this article here.

Ingredients

Black tea leaves

Proper black tea leaves are a base of any classic chai, spiced or not. The most common tea used for making chai is Assam tea, however, some other types may work well too. Your tea doesn’t need to be of the highest quality. In fact, cheaper types such as CTC are even better. However, it’s absolutely essential it is fresh and not stale, and has lots of flavour.

Spices

Depending on your preferences, you can use more or less spices. For a lightly spiced tea, use the amount of spices specified in the recipe. If you want a more aromatic drink, you can double the amount of spices, but do it only with one of them – not all.

Milk

Use whole milk rather than skimmed or semi-skimmed milk. A good chai should have a good texture and it shouldn’t be watery. You can also replace most of the water with milk.

Chocolate syrup and sweeteners

You can use either a homemade chocolate syrup or a pre-made chocolate syrup. Either will be fine. Chocolate syrups are usually quite sweet, so don’t add too much sugar into tea. ½ teaspoon will be enough to balance out any bitterness from black tea leaves.

Find the recipe for chocolate syrup here.

Whipping cream

Whipping cream will add that final delicious touch to chai mocha. Mocha drinks are usually served with whipped cream although this is optional. In this recipe, whipping cream is only lightly whipped, so it has a consistency of a thicker liquid cream, stays on the top and is easily mixed into a drink. Add ½ teaspoon of black sugar if the cream is unsweetened.

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Homemade Chai Mocha

Delicious spiced chai with chocolate syrup

Course Drinks

Keyword Black Tea, Chai, Chocolate

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Servings 1

Equipment

• saucepan
• Pestle and mortar
• Serving glass
• strainer

Ingredients

• 1 ½ teaspoon of Assam black tea
• ½ teaspoon of light brown sugar
• 160 ml of whole milk
• 160 ml of water
• 1 cardamom
• 2 cloves
• 1 cm Ceylon cinnamon stick
• 3-4 teaspoons of chocolate syrup
• 50 ml whipping cream
• ½ teaspoon of light brown sugar for shipping cream if unsweetened

Instructions

• Add spices into a pestle and mortar and crush them.
• Add spices into a small saucepan, turn the heat to high and dry roast them until fragrant.
• Add water and bring it to a boil.
• Reduce to medium heat and add tea leaves. Simmer for 2 minutes.
• Add milk and sugar and bring it to a boil again, then reduce and simmer for 2-3 minutes.
• Pour the tea into a serving glass.
• Add chocolate syrup.
• Whip the whipping cream until creamy but not stiff (soft peaks).
• Top up chai mocha with whipped cream.  

More Chai Recipes

The post Chai Mocha – Indulgent Spiced Tea with Chocolate Syrup appeared first on All That Tea.

1. Melt the chocolate in tea

The easiest way to add chocolate to your tea is to melt it directly in a cup of hot tea. It’s a simple and easy way to infuse your tea with a burst of chocolaty goodness. All you need is your favourite black tea and a few pieces of your favourite chocolate. Once you’ve brewed your tea, drop a few pieces of chocolate into your cup and let them melt. Cover your tea while steeping to prevent the temperature loss. Stir to create a smooth and creamy texture. Always add chocolate when the tea is still hot, but once you’ve taken out the tea bag or tea infused. Use approximately 10-20 grams of chocolate, depending on how rich you want the flavour to be.

This method works great with milk, white or dark chocolate. Use it with malty and strong black tea such as breakfast blends with a splash of milk. You can also add a sprinkle of cinnamon to your chocolate infusion for an extra kick of flavour. Do not use lighter teas as they will get lost when blended with chocolate.

Chocolate flavour strength: 4-5

2. Make a chocolate tea blend

When making a chocolate blend, start by choosing a high-quality loose leaf tea as your base. Black tea or rooibos will both work well, as they have bold flavours that can stand up to the chocolate. Dark roasted oolong teas, dark roast hojicha or even pu’erh teas are a wonderful choice too. Then, select a chocolate that complements the tea. Dark chocolate pairs well with black tea, while milk chocolate is a nice match for rooibos. Choose small chocolate drops or grate regular chocolate yourself. Then mix it with tea leaves in 1:1 or 1:2 ratios.

The advantage of this method is that you can store your blend for future use and even give it as a gift. It’s also good for using lighter teas, even green teas with white chocolate. However, chocolate may not melt fully, and the amount you will be using per cup of tea will be significantly lower than in the first method.

Chocolate flavour strength: 2-3

3. Add cocoa nibs and cocoa husks to tea leaves

If you want a delicious chocolate tea blend but don’t want the additional calories, try adding cocoa nibs and cocoa husks instead. They will give a delightful scent and flavour to your tea, without adding extra calories. Cocoa nibs are the broken pieces of the cocoa bean, while cocoa husks are the outer layer of the bean that’s removed during processing. They both have a unique and complex flavour profile that pairs perfectly with tea. Try it with black or dark oolong tea or herbal red rooibos tisane. As the flavour will be lighter, you can use some lighter green and white teas too, for example, gong mei white tea.

Chocolate flavour strength: 2

4. Add cocoa powder to tea latte

If you want a truly creamy and indulgent cup of tea, nothing beats a tea latte. Adding cocoa powder to your latte not only gives it a rich and velvety texture but also a bold chocolate. Here’s how to make a delicious cocoa latte at home:

Brew your favourite cup of strong black or red rooibos tea. Add ½ to 1 teaspoon of cocoa powder and a sweetener to your tea and stir. Add milk into a separate saucepan and bring it to a simmer over low heat while continuously whisking with an electric hand frother. Pour steamed milk into tea, stir well and top up with milk froth.

Use only strong and bold teas that are suitable for making tea lattes and always use 1 ½ to 2 teaspoons of tea leaves.

Chocolate flavour strength: 3

5. Make a tea mocha

Another similar way to make chocolate tea drink is by adding a chocolate syrup. Tea mocha is a strong tea served with milk with a layer of chocolate syrup on the bottom. Sounds delicious, doesn’t it? This tea is perfect for afternoon tea times and any time you need a sweet dessert without too much effort.

The difference between this method and the method number four is that mocha is typically served as a layer of chocolate syrup on the bottom while in the previous method, cocoa powder is simply mixed into the drink.

Learn how to make a tea mocha here.

Chocolate flavour strength: 3-4

6. Use chocolate flavouring extracts

The last and easiest way to make chocolate tea drink at home is to use chocolate extracts. Chocolate extracts are not as common as, for example, vanilla or almond extracts, but they can for sure come in handy. You can use chocolate extracts in two ways:

• By mixing it with dry leaves – this will give a weaker flavour.
• By adding it directly to your tea – this will give a stronger flavour.

The first method is suitable for many teas, even gentler black teas, roasted oolongs, even some green teas. You don’t need to add milk. The second method is more suitable for stronger teas and especially when you are using milk. Flavour extracts are quite strong, so start by using only a few drops. Just a few can transform your regular tea into a decadent drink, perfect for satisfying chocolate cravings.

Some flavour extract already contains a calorie-free sweetener, while offering a true indulgent chocolate flavour.

Chocolate flavour strength when blending extract with dry leaves: 1-2

Chocolate flavour strength when adding extract to brewed teas: 4-5

Chocolate tea recap

Incorporating chocolate into your tea routine can elevate your regular tea breaks into a truly indulgent moment. By using any of these six methods, you can indulge in a luxurious and delicious treat at any time of day. Whether you prefer rich and decadent flavours or lighter and refreshing ones, these chocolate-tea combos are sure to satisfy your cravings. Ready to treat yourself and try it out? Your teatime just got sweeter and more satisfying.

The post Tea Time Just Got Sweeter: 6 Ways to Make Chocolate Tea appeared first on All That Tea.

What is mocha?

Mocha or coffee mocha is a type of coffee made with a shot of espresso, steamed milk and chocolate syrup. Unlike latte, mocha is often served with whipped cream, rather than milk froth. If you like drinking lattes and you love chocolate, then this is a drink for you. The same is true for the tea mocha. It’s as tasty and as indulging and super easy to make.  

What is tea mocha?

There’s nothing unusual about tea lattes. They became a standard item on menus of many coffee shops and often include teas such as matcha, masala chai or earl grey (popular as London fog). But tea mocha isn’t one of them just yet. You are unlikely to see it on any coffee shop menu, and hence a reason more to try it at home. Besides, it tastes great. To make this delicious drink, you’ll need a strong tea, milk, water, whipped cream (optional) and chocolate syrup. To make a chocolate syrup you’ll need 3 ingredients, and you can even experiment with adding different flavourings.

How to make chocolate syrup?

To make the simplest chocolate syrup, use the same ratio of water, sugar and cocoa powder and a pinch of salt. Sift the cocoa powder into a clean saucepan, add sugar, a pinch of sat and water and simmer on low heat while continuously stirring. You can use your chocolate syrup immediately or store it in the fridge. To make a delicious tea mocha, you’ll need about 1-2 tablespoons of chocolate syrup per serving.

What tea is the best for making tea mocha?

Not all teas will be good for making this tea based drink. The first rule when choosing the right tea is to think is it suitable for drinking with milk. The next rule is to choose teas that go well with chocolate flavour, without citrusy or strong fruity notes.

Teas that are good for making tea mocha:

• Strong Indian Assam tea
• Chinese Keemun black tea
• Japanese dark roast hojicha green tea
• Dark roast oolong teas
• Kenyan black teas
• Some Darjeeling second flush teas
• Flavoured coconut black teas
• Masala chai blends

Regarding of the type, each tea will be different and have a slightly different flavour profile, so it’s worth trying it out with milk first.

Is mocha tea the same as matcha tea?

No, these are two different things. Matcha tea is a special type of powdered green tea from Japan, and it has nothing to do with mocha tea. Mocha tea will always contain chocolate syrup and it’s a type of drink, not a type of tea. 

How to make the best cup of tea mocha?

To make the best cup of tea mocha, not only you need to choose the right tea, but you need the right ratios of ingredients as well. Coffee mocha is made with only one shot of espresso which equals 30 ml or 1 oz of strongly brewed coffee. For a tea mocha, 30 ml of tea will not be enough. Choose approximately 2/3 of tea and 1/3 of steamed milk or ½ of tea and ½ of milk. Always add 2 teaspoons of tea leaves or, if using tea bags, 2 tea bags per serving. This will give a stronger flavour that won’t get overpowered by chocolate.

You don’t need a sweetener with this drink, as it will already be quite sweet.

Things to keep in mind:

• Choose good quality cocoa powder that’s not overly bitter.
• Choose broken tea leaves as they will give a stronger tea.
• Always dissolve all sugar and make sure there are no lumps by sifting the cocoa powder.
• This drink tastes best when it’s still hot.

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Easy Tea Mocha

Luxurious tea drink with milk and chocolate syrup

Course Drinks

Keyword Black Tea, Chocolate, Milk Tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Equipment

• small saucepan
• Kettle
• Serving glass

Ingredients

For chocolate syrup

• 35 grams cocoa powder 1/3 cup, you can reduce it to 25 grams
• 65 grams sugar 1/3 cup
• 80 ml water 1/3 cup

For tea mocha

• 1-2 table spoons chocolate syrup
• 2 teaspoons black tea leaves or 2 tea bags
• 120 ml water freshly boiled
• 100 ml milk steamed
• whipped cream optional

Instructions

• In a small saucepan, heat sugar, cocoa powder and water while stirring, until dissolved. This should take a couple of minutes only.
• Pour into an airtight jar and store it in the fridge.
• Bring fresh water to a boil.
• Steep tea leaves or tea bags in water for 5 minutes and strain or remove teabags.  
• Steam milk or heat it up in a small saucepan while whisking. Do not let it boil.
• Add 2 tablespoons of chocolate syrup into a serving glass.
• Add tea and steamed milk.
• Top up with whipped cream (optional).

More chocolate teas:

The post How to Make Tea Mocha appeared first on All That Tea.

What does it taste like?

Keep reading.

What’s in Chocolate Coconut Cream tea?

Chocolate Coconut Cream tea from Tea and the Gang is a blend of Chinese Bai Mu Dan tea (White Peony), desiccated coconut, apple pieces, rose hips, cocoa nibs and cocoa shells and natural flavouring. Being a white tea, it contains caffeine. It doesn’t contain any sweeteners.  

It smells lovely, creamy, with deep cocoa notes and a light coconut scent in the background. A super important thing to mention is that this is a white tea, and nonetheless, Bai Mu Dan (Pai Mu Tan) tea. White peony will naturally be quite light, in both colour and flavour. It has a creamier and more intense flavour than most silver needle teas, but it will never be as strong as black tea. Because of its depth and strong body, black tea rather than white tea is usually used as a base for chocolate teas. 

Just like other blends from this brand, this tea has large unbroken leaves, and all ingredients are equally pretty. Another delicious tea from Tea and the Gang, Strawberry Champagne is made with white tea too, so if you love strawberry teas, check out the review here.

Chocolate Coconut Cream tea smells lovely, like a box of fine chocolate pralines. The scent is quite intense, but also light and airy.

How to brew this tea?

You know how the first rule of brewing a delicious cup of tea is not to over-steep it? With this tea, you can forget this rule. In fact, when you slightly over-steep it, you will intensify the cocoa flavour. It won’t become bitter either. White tea notes are more pronounced in the flavour than in the scent and blend in with the cocoa and coconut notes really well.

Use 2 teaspoons per cup of water and steep for 5 minutes at 85 degrees Celsius (185 degrees Fahrenheit).

This tea has a light sweetness and unless you add sweeteners to all your teas, you won’t be needing any. If you do, a pure white or light brown sugar may work the best for this tea.

Chocolate Coconut Cream tea is great for tea drinkers that want to enjoy a light dessert tea without an overpowering flavour. It’s a brilliant choice for tea drinkers that are trying to switch from heavily flavoured teas to pure teas too. Perhaps the most beautiful thing about this tea is that it feels so refined and sophisticated. Flavour is strong but light, without artificial notes. It’s a beautiful tea for afternoon tea parties or as a liquid dessert after a meal. If you brew a stronger cup, you can also serve it with a splash of milk. White teas are not usually served with milk, but many will taste delicious.

Chocolate teas may not be the first choice for making a cold brewed tea, but Chocolate Coconut Cream tea blend taste wonderful when cold steeped too. The flavour is refreshing, and while slightly less intense, it’s still beautifully chocolaty. Learn how to cold brew tea here.

Who would love this tea? If you love chocolate flavours and are looking for beautiful and sophisticated flavours, this tea is for you. It’ also a great me-time tea for slow sipping on a lazy Sunday afternoon and it’s very easy to brew.  

Tea Recap

Water or milk? Water or water and a splash of milk.

Day or night? Day.

Hot or iced? Hot or cold.

Sweetened or Pure? Pure.

Caffeine? Yes

What’s the price? Starting from 3.19 GBP.

Where to buy? Get it from the Tea and the Gang website.

Tea and the Gang teas are available from Amazon.co.uk too.

The post Chocolate Coconut Cream tea – white tea blend for chocoholics appeared first on All That Tea.

What is White Chocolate Tea?

White Chocolate tea from Rosie Lea Tea is a green tea blend with a chocolate and creamy flavour. Although chocolate goes really well with tea, it’s mostly blended with black, rather than green tea. This tea contains chun mei green tea, cocoa nibs, really beautiful large cocoa husks, jasmine blossoms, desiccated coconut and natural flavourings. A lot of creamy and cocoa ingredients to create a flavour reminiscent of white chocolate.

If you are an avid tea drinker, you’ve probably tried chun mei (or chunmee) green tea already, if not pure, then undoubtedly in some flavoured tea blend. Cocoa husks and cocoa nibs give a wonderful cocoa scent to this blend and look very pretty, too.

What’s the flavour like?

Since White Chocolate is a green tea blend, the best temperature for steeping will be at around 75-80 degrees Celsius. Use 1 teaspoon per cup of water and steep for 2-3 minutes.

What’s really interesting about this tea is that it’s blended with Chinese chun mei green tea, which is often used in tea blends. But in many blends, it tends to be overpowering, strong and even bitter. White Chocolate tea is the complete opposite. In fact, without an ingredient list, it would be difficult to say you are drinking chun mei. More experienced tea drinkers may notice a light smokiness lingering in the background and specific depth, which is very common in a chun mei tea. Cocoa husks give the most intense note that blends well into a mellow green tea base.

Which condiments are the best for White Chocolate tea?

You won’t be needing any condiments with this tea, but the flavour profile makes it great for tea drinkers that enjoy adding sweeteners. What’s super great about this tea blend is that it’s one of the rare teas you can actually drink with a splash of milk. Most green teas are either too light, or to grassy and vegetal for milk. When choosing the right green tea for milk, colour matters too. Because it brews into a tea with an intense orange-yellow colour, chun mei really is a wonderful choice for this blend. With a splash of coffee creamer, cocoa notes really shine through, and White Chocolate tea actually looks like a cup of hot white chocolate.

Chun Mei tea is strong enough to be used for making a pink tea, a super unique type of milk tea.

White Chocolate is a very delicate and light tea, but strong and deep enough to enjoy it with milk. Who would enjoy it? Tea drinkers that like gentle, mellow and deep green teas more than fresh, fruity and vegetal greens. This blend would be a great option for afternoon tea times as well, and amazing as a morning cuppa.

Read more – Green Tea – The Ultimate Guide

Tea Recap

Water or milk? Water or milk.

Day or night? Day.

Hot or iced? Hot.

Sweetened or Pure? Pure or sweetened.

Caffeine? Yes

What’s the price? Starting from 3.00 GBP.

Where to buy? Get White Chocolate Tea from Rosie Lea Tea website.

The post White Chocolate Tea – Green Tea that Goes Well with Milk appeared first on All That Tea.

What is chocolate milk tea?

If you ever made hot chocolate at home, you probably know that you can make it using different techniques. Once of them is melting milk or white chocolate in milk. And that’s what chocolate milk tea is really about – adding a bit of hot chocolate taste to a regular cup of tea. Many pre-made chocolate blends contain chocolate drops for the same reason – to add creaminess and delicious chocolate flavour. That’s what this recipe is all about – to make a true chocolate in milk tea feast.

Which tea should I choose?

You can choose different types of tea for making chocolate tea, but pure teas or tea blends with a similar flavour profile will work the best.

Try it with:

• English Breakfast tea
• pure Assam tea
• broken leaf Ceylon tea
• ripe pu’erh
• dark, heavily roasted oolong teas

You can also try:

• Mint flavoured black teas
• Orange flavoured black teas
• Strawberry flavoured black teas

This recipe is made with Chinese Dian Hong tea.

Why Dian Hong?

Dian Hong tea is a Chinese black tea with a flavour profile unlike any other teas. It has natural but light maltiness and smokiness and chocolaty notes. This tea is usually drank pure, rather than with condiments. If you are looking for a tea base with natural chocolate notes rather than flavoured blends, this tea is a perfect choice. Of course, there are many Dian Hong teas out there, and each of them will have a slightly different flavour. Choose teas with beautiful leaves and lots of golden buds.

Another excellent alternative for making this tea is Assam tea, which may sometimes have dark chocolate notes too.

How to make Chocolate Milk Tea?

This tea is super easy to make – you can make it within 10 minutes. Any dairy milk will work great with this recipe – even a skimmed milk as chocolate will add texture to tea. You don’t need extra sweeteners for this tea unless you are using dark chocolate.

Can you just melt chocolate in brewed tea?

Absolutely. You can make a cup of tea, strain it, add hot milk and shredded chocolate. However, either simmered or steamed and frothed milk will give a much nicer texture and flavour. This is actually great for sweetening your tea with something unique, rather than using regular sugar or honey. When making milk teas, simmering is the best method, although the best doesn’t mean you have to use it, especially if you are short on time.

Explore more:

• 12 Milk Teas You Can Make at Home
• Charlie’s Dream Chocolate Tea
• The Heroine – chocolate and caramel matcha latte

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Chocolate Milk Tea

Simple milk tea with white chocolate

Course Drinks

Keyword Black Tea, Chocolate, Milk Tea

Cook Time 10 minutes minutes

Servings 1

Equipment

• saucepan
• Kitchen strainer

Ingredients

• 150 ml of water
• 150 ml of milk
• 2 teaspoons of Dian Hong tea leaves
• 20 grams of while chocolate, cut into small chunks

Instructions

• Add water and tea leaves into a small saucepan.
• Bring to a boil, reduce heat and continue simmering for 3 minutes.
• Add milk, bring to a boil again, reduce and simmer for 2 minutes.
• Remove from the heat, add chocolate and stir until fully melted.
• Strain into a cup or glass.

The post How to Make Chocolate Milk Tea appeared first on All That Tea.

What is the Heroine?

Tea and the Gang say the Heroine is a superhero blend full of the good stuff – nutrients, antioxidants, and we dare to add – a very pretty colour and an incredible scent. It’s blended with Japanese matcha, cocoa powder and flavouring granules.

Matcha is a shaded Japanese green tea, ground into a fine powder. In the last decade, matcha gained enormous popularity worldwide, and not only because of its potential health benefits and unique flavour. It’s easy to make, super versatile, and has a beautiful green colour. And as it turns out, it can be blended with different ingredients for an even more unique flavour profile.

The Heroine is a real proof.

It has a beautiful green colour, especially considering it’s blended with 43% of cocoa powder.

How to make chocolate and caramel matcha tea?

Traditionally, matcha is prepared using a special bamboo whisk called chasen, a tea bowl called chawan, and measures using a matcha scoop – chashaku. These three utensils will be highly valuable for making any matcha at home. However, if you want to enjoy it as a latte, you will only need an electric whisk and a cup. Handheld battery-operated simple whisk is great for whisking both matcha powder and frothing the milk.

Per instructions, measure 1 gram of matcha powder and add about 30 ml of 80 Celsius degrees water. Mix it well and top up with hot frothed milk or hot water.

For a stronger flavour, add a gram more, especially if you want to make it with milk.

Does chocolate and caramel matcha taste better with water or with milk?

We tried it with both. While it tastes great with water only, it’s the milk that brings out chocolaty notes of this blend. It’s delicate, light, but undoubtedly matcha – and undoubtedly flavoured with cocoa powder. Since this chocolate and caramel matcha contains both matcha and cocoa, colour is less intense, but still pretty, delicate light matte green.

This tea has an amazing scent – warming, soothing cocoa on a green tea base.

This may be a wonderful blend for matcha traditionalists too, when feeling adventurous to try out something new. It would be great even for chocolate drinkers that are not too fond of grassy intense matcha scents, but would like to add a green tea to their daily routine and perhaps switch from a calorie rich drink to something lighter.

All in all, this chocolate and caramel matcha tea is delicious!

The post The Heroine – chocolate and caramel matcha for chocolate lovers appeared first on All That Tea.