Chai Tea with Herb Bennet and Chocolate

Chai Tea with Herb Bennet and Chocolate

Recipes by René Mathieu
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Travel to Asia without leaving your kitchen

Ingredients

100
g fresh herb bennet roots (half this weight if dried)
50
g fresh herb bennet leaves
75
g cocoa chocolate (80%)
1
litre dairy or almond milk

Pick some herb bennet roots and divide them into three piles. Boil the first pile in the milk for 10 minutes then turn off the heat. Add the second pile and leave to infuse for 10 minutes. Add the third pile along with the leaves and chocolate. Blend in a food mixer then put the mixture through a sieve and add sugar to taste.

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