Earl Grey Hot Chocolate
Rich dark chocolate with soft bergamot notes — simple, elegant, made in one cup on the stove.
There’s something quietly luxurious about melting chocolate into warm milk. And when you add Earl Grey, it becomes a little more refined — the bergamot lifts the richness and gives the cup a soft citrus edge.
This recipe is made in one small saucepan, takes just a few minutes, and feels like the easiest way to turn an everyday moment into a slow one.
What you’ll need
- 1.5 tsp Earl Grey tea
- 250 ml milk
- A small splash of water
- 30–40 g dark chocolate, chopped
- 1 tsp cocoa powder
- A pinch of salt
- Maple syrup (or preferred sweetener), to taste
Optional: a spoonful of lightly whipped cream + a sprinkle of shaved dark chocolate on top.
How to make it
- In a small saucepan, combine Earl Grey tea, milk, and a small splash of water.
- Simmer gently for 3–4 minutes to infuse (keep it soft — no hard boil).
- Strain out the tea leaves.
- Return the infused milk to low heat and add dark chocolate, cocoa powder, and a pinch of salt.
- Stir until melted and completely smooth.
- Sweeten to taste (maple syrup works beautifully here).
- Pour into your favorite cup. Top with cream and dark chocolate if you want.
Step-by-step (images)
Use the image series below to follow the process from start to finish.
Final cup
The finished cup — rich chocolate, softened by bergamot. Simple, elegant, and made for slow days.
