Spiced Cocoa Tea

About Spiced Cocoa Tea

Ingredients

• Black tea bags 4 to 5
• Castor sugar 10 tsps
• Unsweetened cocoa powder 4 tsps
• Milk 1½ tsps
• Nutmeg powder 4 tsps
• Cinnamon power ¼ tsp
• Vanilla extract 1 tsp

How to Make Spiced Cocoa Tea (Stepwise Photos)

Method

1. Heat 2½ cups of water in a non-stick pan on medium heat, add tea bags and castor sugar and mix well. Let the mixture come to a boil.
2. Remove tea bags. Add cocoa powder, milk, nutmeg powder, cinnamon powder and vanilla extract and let the mixture come to a boil again.
3. Strain into individual serving cups and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps