Ingredients

For the hot chocolate

• 6 tea bags of Stash Black Forest
• 2 cups whole milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
  generous pinch of salt
• 1 ounce milk chocolate, finely chopped
• 1 ounce semisweet chocolate, finely copped

For the whipped cream

• 6 tea bags Stash Black Forest
• 1 cup heavy cream
• 1 tablespoon sugar

Directions

For the hot chocolate

Preheat oven to 325º F.

Heat the milk in a pot over medium low heat, submerging the tea bags, until the milk is very hot but not quite simmering. Remove from heat and steep 20 minutes. Discard tea bags.

Whisk in the cocoa powder, sugar and salt. Whisk constantly until completely dissolved. Whisk in the chocolate, whisking occasionally until melted and smooth. Stir in the vanilla, taste, and adjust salt, sugar and chocolate to taste.

Optional: transfer to a high speed blender and blend on high until frothy. Serve immediately with whipped cream and a dusting of cocoa powder.

For the whipped cream

Heat the cream in a pot over medium low heat, submerging the tea bags, until the cream is very hot but not quite simmering. Remove from heat and steep 20 minutes. Discard tea bags and chill until very cold. Add sugar and whip until the cream holds soft peaks.

Top off your hot chocolate with the whipped cream and enjoy!