Ruby chocolate is the perfect Valentine's Day ingredient...and what better way to enjoy it than hot chocolate?!
Ruby chocolate is slightly fruity and not overly sweet which pairs perfectly with the floral notes of hibiscus tea, and freeze-dried raspberry fruit powder enhances the fruitiness of the chocolate without overpowering it.
In a small saucepan over medium heat warm 1 ¼ cups whole milk, and 1 cup half-and-half until just below simmering point.
Lower heat and stir in 1/4 teaspoon of Raspberry Fruit Powder until dissolved.
Stir in 3-ounces of brewed hibiscus tea.
Remove pan from heat and stir in 4-ounces Ruby Chocolate until melted.
Pour into mugs and top with frothed milk and shave some additional Ruby Chocolate on top if desired.
Serve and enjoy immediately.
0 servings