Add the frozen fruit into a medium sauce pan over low heat. Cover and allow the fruit to thaw fully stirring occasionally.
Smash the berries with the back of a spoon until everything is soft and bubbling.
Strain the berries and discard the pulp and seeds. Set aside.
Heat the milk over low-medium heat in a small sauce pan until barely simmering and add the tea leaves. Cook stirring occasionally for 10 minutes and strain the tea leaves out.
Cut the white chocolate into fine pieces add into the hot steeped milk. Stir to combine.
Split the hot cocoa mixture into two glasses and top with whipped cream. Pour the berry syrup over the whipped cream and add the vampire teeth so that they sit over the edge of the glass. Enjoy!
