Over medium heat, stir together the milk and tea leaves in a small sauce pan. Continue cooking over low-medium heat for 10 minutes stirring occasionally and keeping the milk at a gentle simmer.
Strain the tea leaves out of the milk and pour into a clean sauce pan.
Break or cut the chocolate into small pieces and add to the hot milk. Whisk over low heat until fully combined.
Pour into two glasses and top with whipped cream if desired!
