Chocolate Stinging Goji Berry Tea Recipe

Name: Monsieur Crepe Cafes CHOCOLATE STINGING GOJI BERRY TEA Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 cups water; 4 tbs dried goji berries; 2 tsp black tea leaves (or black tea bags); 1 tbs cocoa nibs (or unsweetened cacao nibs); 2 tsp honey; 1 tsp agave syrup or maple syrup; 1 tsp fresh lemon juice; 1 tsp ground cayenne pepper; 1 tsp unsweetened cocoa powder; 1 tbs dark chocolate (70% cocoa), grated; 1 tbs milk or almond milk (optional, to mellow); 1 tsp pinch sea salt; 1 tsp fresh goji berries or dried goji (rehydrated); 1 slice thin lemon slice; 1 leaf small mint leaf

Inspired by Monsieur Crepe Cafe

Time20m

Serves2

Make Chocolate Stinging Goji Berry Tea Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tea base

4 cups water

4 tbs dried goji berries

2 tsp black tea leaves (or black tea bags)

1 tbs cocoa nibs (or unsweetened cacao nibs)

Sweetener & sting

2 tsp Honey

1 tsp agave syrup or maple syrup

1 tsp fresh lemon juice

1 tsp ground cayenne pepper

Chocolate finish

1 tsp unsweetened cocoa powder

1 tbs dark chocolate (70% cocoa), grated

1 tbs milk or almond milk (optional, to mellow)

1 tsp pinch sea salt

Garnish (optional)

1 tsp fresh goji berries or dried goji (rehydrated)

1 slice thin lemon slice

1 leaf small mint leaf

Method

Infusion

Bring water to boil

Pour 4 cups of water into a kettle or saucepan and bring to a rolling boil over medium-high heat.

Bloom goji and cocoa

Add 4 tablespoons dried goji berries and 1 tablespoon cocoa nibs to the boiling water. Reduce heat to a gentle simmer and simmer for 5 minutes to soften the berries and release fruit flavor and chocolate notes.

Add tea

After 5 minutes, add 2 teaspoons black tea leaves (or 2 tea bags). Turn off the heat and cover. Let steep for 3–4 minutes for a medium strength; 5 minutes for stronger flavor.

Strain & sweeten

Strain the infusion through a fine-mesh sieve or tea strainer into a heatproof pitcher or pot, pressing lightly on the solids to extract liquid but avoiding too much astringency from the tea leaves. Discard or reserve solids for garnish.

While the tea is still hot, stir in sweeteners: 2 teaspoons honey and 1 teaspoon agave or maple syrup until fully dissolved. Add 1 teaspoon fresh lemon juice and a pinch (about 1 teaspoon) sea salt — the acid and salt will brighten flavors and counterbalance sweetness.

Carefully whisk in 1 teaspoon unsweetened cocoa powder to the hot tea to incorporate chocolate flavor smoothly. If lumps form, dissolve cocoa first into 1 tablespoon warm milk/almond milk, then whisk into the tea.

Sting & finish

Start with 1/4 teaspoon ground cayenne pepper if you prefer a milder sting; for the recipe quantity listed (1 tsp), add 1/4–1/2 teaspoon first, taste, then add up to 1 teaspoon for a pronounced heat. Whisk cayenne into the hot tea until evenly dispersed.

Add 1 tablespoon grated dark chocolate and stir until melted into the hot tea; this adds body and a richer chocolate mouthfeel. Taste and adjust sweetness or heat in small increments.

If desired, add 1 tablespoon milk or almond milk to mellow the sting and create a silkier texture. Reheat gently if tea has cooled below serving temperature, but do not boil after adding dairy.

Serve

Divide the tea into two heatproof cups (recipe yields approximately 2 servings). Garnish each cup with a pinch of the softened goji berries (or rehydrated berries), a thin slice of lemon rested on the rim, and a mint leaf if using.

Serve immediately while warm. Provide an extra pinch of cayenne at the table for guests who want more sting.