turtle truffle hot cocoa
dessert in a mug.
10 min | serves 1 | contains caffeine | hot
this indulgent cocoa steeps our turtle truffle tea of chocolate, caramel, and warm spice into creamy hot chocolate, then piles on whipped cream, caramel, and toasted pecans. it's a rich, cozy treat inspired by classic turtle candies.
ingredients
1 tbsp turtle truffle tea
½ cup hot water
¾ cup milk of choice
1 tbsp unsweetened cocoa powder
1 tbsp maple syrup or sugar
pinch of sea salt
toppings:
whipped cream
a drizzle of caramel sauce
chopped toasted pecans
chocolate shavings
you'll also need: a tea infuser or reusable tea bag, a small pot, and a whisk
instructions
1. pour ½ cup of just-boiled water over the tea and steep for 3 minutes, then strain.
2. warm the milk in a small pot over medium heat, then whisk in the cocoa powder, maple, and sea salt until smooth.
3. pour the strained tea into the cocoa and whisk to combine.
4. pour into a mug and top with whipped cream, caramel, pecans, and chocolate shavings.
herbalist tips
keep the steep short: this blend includes pu-erh black tea, so 3 minutes keeps it rich without bitterness.
make a paste: whisk the cocoa with a splash of the warm milk first to keep it lump-free.
toast your pecans: a few minutes in a dry pan brings out their buttery flavor.
make it a mocha: skip the cocoa and simply add steamed milk for a lighter turtle latte.
good to know
this blend contains pu-erh black tea and is caffeinated. it also contains milk powder, so it is not dairy-free. the pecan topping contains tree nuts, so leave it off for nut allergies. if you are pregnant, nursing, or sensitive to caffeine, enjoy in moderation.
disclaimer
this recipe is intended for culinary and ritual use only. it is not intended to diagnose, treat, or cure any medical condition. always use ingredients mindfully and consult your healthcare provider if you have any questions about incorporating herbs into your diet or routine.