Ok, for starters, when Nomadic Tea Party said they would create recipes for Sips by samples, we jumped for joy. Pretty much any and every recipe Sarah creates is a good recipe in our book. In this recipe, Sarah uses Tanzania's Coco Choco Black Tea (which is deliciously spicy on it's own) to create a simple sweet treat. This tea has a reputation around Austin for being great to infuse with desserts (like when the Driskill Hotel used it in its Cacao Creme Brulee). Enjoy the below recipe crafted especially for a delicious chocolate affogato.
Cacao Chai Affogato
Makes 2 glasses
- 1 tablespoon Tanzania's Coco Choco Black Tea
- 2 ounces water
- 1 tablespoon raw, unsweetened cocoa powder
- Vanilla ice cream
How to make Cacao Chai Affogato
Boil 2 ounces of water, and steep 1 tablespoon of Tanzania's Coco Choco Black Tea for 5 minutes. Strain the tea. Add 1 tablespoon of raw, unsweetened cocoa powder. Stir well and pour over a scoop of the best quality vanilla ice cream you can find. Follow this easy recipe for the perfect Cacao Chai Affogato. Finally, divide the Chocolate Affogato between 2 bowls (and share with a friend!).