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Chocolate Tea


  • 1L of milk
  • ½ cup of sugar
  • 60g of bittersweet chocolate, finely chopped
  • 2 tbsp of Ceylon black tea leaves
  • 6 cardamom pods, crushed slightly
  • 2 whole sticks of cinnamon
  • 4 allspice berries, crushed
  • 1 tsp of vanilla

Garnish with:

4 cinnamon sticks


Place all the ingredients in a pan except the garnish and simmer until the chocolate is fully dissolved. Cook over low heat for about 5 minutes. Remove from heat and allow it to infuse for 10 minutes, then let it cool and strain. Freeze for one hour. Break up the frozen mixture and process in a blender until slushy.