March 18, 2018 5:30 pm

Recipe: Vegan Pots de Creme and a Tipsy Tea

WATCH: Terri Tatchell and Jessica Toews from Neverland Tea Salon share their recipe for a vegan Pots de crème and a tipsy tea.


Vegan Pots de Creme


– 24 grams corn starch
– 160 grams sugar
– 2 grams salt
– 580 grams coconut milk
– 1 vanilla bean
– 260 grams dark chocolate


1. Boil first five ingredients while mixing.
2. Once thickened, pour over chocolate.
3. Mix.
4. Portion into glasses.

‘To Neverland!’ Tipsy Tea


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– 20 oz Take Me To Neverland (chocolate peppermint) tea syrup — method below
– 2 oz vodka
– 1 oz Baileys Irish Cream
– 1.5oz Godiva Dark Chocolate Liqueur
– 0.5 oz Peppermint Schnapps
– Whipped cream
– Chocolate Sauce
– Chocolate shavings


1. Steep 3 Tbsp of loose leaf tea in 1 cup of water for 3 minutes to make tea syrup.
2. Combine alcohol with tea syrup in cup and stir to blend.
3. Top with whipped cream, chocolate sauce and shavings.

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