Chocolate Infused Tea Recipes

Chocolate and tea are a quietly powerful pairing. When cacao meets tea leaves, you get depth without heaviness, sweetness without excess, and comfort that still feels refined. These recipes are designed for slow afternoons, cosy evenings, or whenever you want something indulgent that isn’t quite dessert.

Below are two chocolate-infused tea lattes that showcase cacao in very different ways: one spiced and warming, the other silky, caramel-rich, and softly sweet.

Chocolate Chai Latte

This is chai in its most comforting form. Spiced, gently sweet, and rounded out with cocoa notes that linger long after the sip. It’s grounding, warming, and perfect when you want a moment of pause.

Gather

• 1 tsp Chocolate Chai

• 10–15ml condensed milk

• 80ml milk of your choice (dairy or plant-based)

• Cocoa powder, to finish

Method

1. Brew 1 teaspoon of Chocolate Chai in 200ml of freshly boiled water for 5 minutes.

2. While the tea is brewing, combine the milk and condensed milk and gently heat. You can do this in a saucepan, with a steam wand, or using a velvetiser.

3. Strain the brewed tea into your favourite mug.

4. Top with the warm milk mixture.

5. Finish with a light dusting of cocoa powder.

Arequipe Cacao Latte

This recipe is inspired by arequipe, a Colombian caramel traditionally used as a filling or spread. Paired with cacao-infused tea, it creates a deeply comforting drink with layers of sweetness and softness.

Gather

• 15ml dulce de leche or arequipe

• 1 tsp Besos de Cacao

• 75ml milk of your choice

About Arequipe

Arequipe is made by slowly simmering milk and sugar until it transforms into a thick, golden caramel. If you’d like to make your own, gently simmer:

• 1 litre whole milk

• 200g sugar

• ¼ tsp baking soda

Stir slowly and patiently until thickened. Alternatively, a good-quality shop-bought dulce de leche or condensed-milk-based caramel works perfectly.

Method

1. Brew 1 teaspoon of Besos de Cacao in 200ml of freshly boiled water for 5 minutes, then remove the leaves.

2. Drizzle the arequipe or dulce de leche into the bottom of your serving glass.

3. Steam the milk to a smooth latte consistency.

4. Add the milk to the glass, allowing it to blend gently with the caramel.

5. Top up with the brewed cacao tea.

6. Serve and enjoy.

Optional: Finish with grated dark chocolate or a pinch of cacao powder for extra indulgence.

Chocolate-infused teas offer a different way to enjoy cacao. Softer, slower, and more nuanced than hot chocolate, but just as comforting. Whether spiced or caramel-sweet, these recipes are an invitation to linger a little longer with your cup.