Dried mint adds a fresh herbal note to cocoa and dark chocolate in this smooth, warming drink. Strain away the leaves and adjust the sweetness to your chocolate for two cosy afternoon cups.
Times are approximate and include the 15-minute mint infusion. Watch the milk and chocolate as they heat so they do not boil over.
Recipe illustrations; measure ingredients using the written quantities.
Briefly rinse 2 g dried mint in a fine sieve and drain. Put in a heatproof jug or lidded cup, add 150 ml freshly boiled water, cover and infuse for 15 minutes as directed for this product. The dried leaves do not need a separate cold soak.
Fine-strain the infusion to remove all leaves, using a clean fine filter cloth if needed. Mix a little strained infusion into the cocoa to make a smooth paste, then stir in the remaining infusion.
Warm the milk in a small saucepan over medium-low heat until steaming with tiny bubbles around the edge, without letting it boil over. Stir in the cocoa-mint mixture and chopped chocolate. Reduce the heat and stir for about 3–5 minutes until fully melted, smooth and hot throughout, taking care not to scorch the base.
Taste carefully and add up to 5 g sugar only if needed, stirring until dissolved. Divide between two heatproof cups and let cool to a comfortable drinking temperature. There should be no mint leaves or hard chocolate pieces in the cups.
The milk version contains milk. Check chocolate for milk, soya and traces of nuts. The Xianyitang dried-ingredient packs state that they are packed in a facility also handling peanuts, tree nuts, sesame and soya. Check the actual labels of every brand used.
Best served freshly made. Cool any leftover drink promptly and refrigerate at 5°C or below within 2 hours. Use within 48 hours, or sooner if the milk label requires. Reheat once, stirring until hot throughout, then let cool to drinking temperature. Stir any separation back in.
