Chai Spiced Hot Chocolate
Whether you’re enjoying it solo with a good book or serving it to friends at a small get-together, chai spiced hot chocolate has a way of making the moment feel a little more special.
Equipment
- Small saucepan
- Whisk
- Measuring spoons & cups
- Heatproof spatula
- Serving mugs
Ingredients
For the Hot Chocolate Base
- 2 cups milk whole, oat, almond, or your choice
- 1/2 cup heavy cream optional, for extra creaminess
- 1/2 cup semi-sweet or dark chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 2 –3 tablespoons sugar adjust to taste
For the Chai Spice Mix
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Pinch of black pepper optional, for a little heat
For Topping (Optional)
- Whipped cream
- Extra cinnamon or cocoa powder for dusting
Instructions
Step 1: Make the chai spice mix
- In a small bowl, combine cinnamon, cardamom, ginger, cloves, nutmeg, and the optional black pepper.
- Stir to evenly distribute the spices so they infuse consistently later.
- Pro tip: Give the spices a quick stir with a warm spoon (dip in hot water, dry, then stir) to help release aroma before they hit the pot.
Step 2: Warm the milk
- Add milk (and heavy cream, if using) to a small saucepan.
- Set over medium-low heat.
- Sprinkle in the sugar and whisk to help it dissolve.
- Heat until steaming with small wisps (don’t let it boil).
- Pro tip: Keep the heat gentle—milk can scorch fast and that dulls the chocolate flavor.
Step 3: Bloom the spices
- Whisk the chai spice mix into the warm milk.
- Keep whisking for 30–45 seconds so the spices disperse and begin to “bloom.”
- Let it gently heat for another 1–2 minutes, stirring occasionally.
- Pro tip: Blooming the spices in warm milk unlocks deeper, rounder flavor—worth the extra minute.
Step 4: Whisk in the cocoa powder
- Scoop a few tablespoons of the warm spiced milk into a cup.
- Add the cocoa powder to that cup and whisk into a smooth paste (no dry bits).
- Pour the paste back into the saucepan, whisking as you go.
- Pro tip: Whisk continuously to prevent lumps—cocoa dissolves best as a paste first.
Step 5: Melt the chocolate
- Reduce the heat to low.
- Add the chocolate chips (or finely chopped chocolate) to the pot.
- Stir slowly and steadily until completely melted and the mixture looks glossy.
- Pro tip: Chop chocolate smaller than chips for ultra-smooth melting and a silkier finish.
Step 6: Simmer briefly & steep
- Bring the mixture just to a gentle simmer (tiny bubbles at the edges).
- Turn off the heat.
- Cover the pot and let it steep for 2–3 minutes so the chai flavors fully settle in.
- Pro tip: Prefer a bolder spice note? Steep an extra 1–2 minutes.
Step 7: Taste & adjust
- Give it a taste.
- Add a little more sugar if you like it sweeter.
- If it’s thicker than you prefer, whisk in a splash of milk to loosen.
- Pro tip: A few extra whisk strokes right now make the texture extra velvety.
Step 8: Strain (optional) & serve
- For the smoothest sip, pour through a fine-mesh strainer into mugs (optional, but nice if your spices are on the coarse side).
- If you like a café-style foam, whisk vigorously or use a handheld frother for 10–15 seconds in the mug.
- Top with whipped cream and a light dusting of cinnamon or cocoa, if you like.
Notes
Estimated Nutritional Value (per serving):
- Calories: ~320 kcal
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 36 g
- Sugar: 30 g
- Protein: 6 g
- Fiber: 2 g