Yield - 2 Servings
- 1 3/4 cups milk or half and half cream
- 1 Chai tea bag or equivalent amount of loose tea
- 3 1/2 Purdys' White Chocolate bars (175g)
- 4 pieces Purdys' Milk or Dark Chocolate Ginger
- 2 cinnamon sticks
- Heat milk or cream in saucepan on medium heat, but do not boil.
- Cut chocolate into small squares and chop chocolate coated ginger into fine pieces.
- Whisk chocolate and ginger into milk until melted.
- Let steep for ten minutes.
- Remove tea bag and strain mixture.
- Serve garnished with cinnamon stick or crystalized ginger.