We finally made our way up the mountain last weekend to pick a few apples. We took the Hubs ‘rents with us because they just so happened to be in town for the annual trip. After we walked around the orchards for a bit, we grabbed our apples and apple-cinnamon doughnuts{because you can’t leave Skytop without doughnuts, obvi..}, and made our way into town. A friend of mine had recommended the infamous French Broad Chocolate Lounge in the heart of Asheville, so after a quick lunch at Farm Burger, we stopped in for a bit of chocolate-y goodness.
The place reminds me of an edgy, little coffeehouse I used to go to in high school. It had local artwork on the walls, a giant chalkboard outlining all of its daily specials, and a very large case of truffles, cakes, cookies, and chocolate bars. Everything is handmade in-store and total amazeballs.
My friend said I just had to order a liquid truffle…yes, you heard me right, I said liquid truffle and it is exactly what is sounds like. It comes in a little espresso cup with an itty-bitty spoon. I ordered their masala chai, while the hubs ordered their maple with sea salt. It was so creamy and rich, that I almost couldn’t finish it…yeah, as if. I think if it had been up to me, I would have switched with the Hubs, but both were very good. His Dad ordered a masala chai hot chocolate and that got me thinking..
I love chai.
Even more so, I love the Pumpkin Spice Chai Tea Latte that Tazo has available for the fall season.
And who doesn’t love hot chocolate.
So when we got home, I combined my love of pumpkin spice chai and hot chocolate.
I choose to make my hot chocolate creamy like the liquid truffle by using heavy cream and 3 ounces of semi-sweet chocolate and then adding 1/4 cup of Tazo Pumpkin Spice Chai Tea Latte concentrate. Then I whipped up a batch of Pumpkin Spice Chai whipped cream to top my hot chocolate with. Who could ask for more? And if you could, why would you?
Except maybe if you wanted a small box of Pumpkin Spice Truffles courtesy of French Broad Chocolate Lounge to go along with your Pumpkin Spice Chai Hot Chocolate. Which I totally do..
Recipe by Carrie
Ingredients
- 3 ounces semi-sweet chocolate, coarsely chopped
- 1/3 cup heavy cream
- 1/2 cup sugar
- 3 cups whole milk
- 3/4 teaspoon vanilla
- dash salt
- 1/4 cup Tazo Pumpkin Spice Chai Tea Latte
Instructions
- In a double boiler, on medium-heat, add your semi-sweet chocolate and heavy cream.
- Stirring constantly, allow it to melt into a ganache.
- Slowly add your sugar, salt, and vanilla; mix well.
- Whisk in your milk and pumpkin spice chai concentrate; stirring constantly, heat to serving temperature.
- Top with whip cream or marshmallows.