When you think about great flavour matches, what comes to mind? Strawberries and cream, lime and coconut, chocolate and mint, rum and raisin, peanut butter and just about anything… I want to introduce a new flavour pairing, chocolate and earl grey tea. It sounds a bit weird right? I must admit I was a bit skeptical about if it would work or not. Amazingly the floral notes from the earl grey tea give a whole new depth of flavour to the silky, dark chocolate custard and turns it into quite a sophisticated dessert. Admittedly, it might not be everyone’s cup of tea (pardon the pun) especially if you aren’t a fan of earl grey when it comes to your morning cuppa but if you’re up for something new this one is definitely for you.
This recipe came about because (a) I was sent some gorgeous Madame flavour teas to have a play with and (b) I was perusing The First Mess and saw a recipe for an earl grey and chocolate shake which stuck in my mind as something I would have to experience for myself. Custard has been a bit of a childhood favourite of mine and its so simple to make yourself without the artificially coloured and flavoured custard powder. This is also really easy to make without having to use eggs (with no chance of it curdling), it can be made gluten free and you can choose to use any type of dairy/alternative milk you like (I used a non-GM soy milk for this one).
These little custard pots would be perfect served as an easy and light dessert or you can add a little more corn starch and some dark chocolate to thicken it further and use it to fill your favourite healthy tart case. Top with fresh berries for colour and you’re done.
This recipe is sugar, dairy, and egg free and can be made gluten free so will suit most dietary needs. Its also a good source of calcium and antioxidants!
- 2 earl grey tea bags (I used Madame Flavour)
- 2¼ cups soy milk (or any other milk of choice)
- 2.5 tbsp cornflour (use maize cornflour or arrowroot for GF)
- 3 tbsp cacao/cocoa powder
- 3-4 tbsp Monk fruit sweetener (Norbu) or stevia or sweetener of choice
- Place tea bags and milk in a small saucepan. Heat on low until just below a simmer (not yet bubbling) then turn off heat.
- Allow to cool then remove tea bags.
- Combine cornflour, sifted cocoa and sweetener in a bowl then slowly whisk in milk until there are no lumps. Pour into a clean saucepan and heat on medium, whisking constantly until thick and bubbling.
- Pour into 3-4 small pots/ramekins and allow to cool, cover with clingfilm once cooled (to avoid getting a skin on top).
- Top with berries before serving