With Indian black teas as its base, this spicy recipe created by renowned Canadian tea sommelier Linda Gaylard, is sweetened and seasoned by the chocolate’s caramel and sea salt, respectively, creating a divine and piquant twist on hot chocolate.
Linda Gaylard is the author of The Tea Book, a popular resource and international bestseller that has been translated into nine languages. She is also an alumna of Toronto’s George Brown College, Culinary Arts Faculty.