Chai Tea & Ginger Hot Chocolate

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

1. Heat milk or cream in saucepan on medium heat, but do not boil.
2. Cut chocolate into small squares and chop chocolate coated ginger into fine pieces.
3. Whisk chocolate and ginger into milk until melted.
4. Let steep for ten minutes.
5. Remove tea bag and strain mixture.
6. Serve garnished with cinnamon stick or crystalized ginger.