Eco fashion designer Trisha Rampersad of Bhana Design Company shares her recipe for a delicious, almost guilt-free, chocolately drink.

Rooibos Hot Chocolate Recipe

“You’ve got to try this, it’s so good. It’s like this light, chocolately flavour and it’s really satisfying,” says Trisha. “It’s like drinking dessert.”

We tested Trisha Rampersad‘s signature drink in the Jugni Style Test Kitchen/our editorial director’s condo, and can attest that it is heaven in a cup, perfect for a cool, autumn night. (An added splash of whiskey wouldn’t be bad either).


Trisha’s Rooibos Tea Hot Chocolate (makes 2 cups)

2 teaspoons Rooibos tea leaves
1 cup water
1 cup almond milk
2 – 5 teaspoons fairtrade cocoa powder or to preferred chocolatiness
1/2 teaspoon organic vanilla powder or the insides of 1/4 of a vanilla bean or 1/2 teaspoon of real vanilla extract
1 teaspoon (or less/more) agave syrup or cane sugar – adjust according to how sweet you like your drink

In a pot, add Rooibos tea leaves to the water. Add almond milk and place on medium heat. Using a whisk, slowly stir in cocoa powder and vanilla powder or vanilla bean. Taste and add agave syrup or cane sugar to taste. If using vanilla extract, add at the end of the recipe once the heat is turned off. Heat until just to boiling point, stirring or whisking occasionally to ensure it doesn’t burn. Strain into cups and enjoy.


Adapted from a recipe shared with Jugni Style.