2 chai tea bags
2 cardamom pods, cracked
2 black pepper corns
1 cinnamon stick
1/2 cup milk
2 tablespoons Taza Cacao Puro Chocolate Mexicano, grated (approximately 1oz)
8-10 ice cubes
1. Combine tea bags, cardamom, black peppercorns and cinnamon sticks in a heat-proof bowl. Bring a kettle to a boil and cover tea and spices with 1 1/2 cups boiling water. Allow to cool to room temperature.
2. Strain out tea and spices and discard. Whisk together 1/2 cup milk and 2 tablespoons grated chocolate until mix has dissolved. Stir in tea.
3. Divide ice between 2 glasses and pour ice tea over ice. Serve garnished with additional cinnamon sticks if desired.