Directions:
Bring cream, milk, sugar, cinnamon, cardamom and orange zest to a simmer in a heavy bottomed saucepan. Whisk occasionally to dissolve sugar. Once sugar is dissolved and mixture has almost come to a boil, remove from heat. Add Earl Grey tea bag and allow to steep for five minutes. Remove tea bag, return mixture to a simmer. Remove from heat again and whisk in chocolate until completely melted. Strain mixture through a fine-mesh sieve. Serve in warm mugs with a dollop of whipped cream. Serves four.

Recipe courtesy of Chef Dana Minuta