It is SO rich and delicious and actually coats the back of a spoon. It’s like drinking chocolate rather than “hot cocoa”. Unreal. I cannot contain my excitement over it!
I steeped fresh ginger, star anise, cinnamon sticks, cloves, and allspice in milk until it was super fragrant and delish, and then added a bunch of chopped dark chocolate, cocoa powder, and a little maple for sweetness. And a pinch of salt! Because I can’t have anything chocolate without salt.
It melts into the dreamiest, silkiest hot chocolate with the warming, comforting scent of chai spice. It’s rich enough that you could drink a cup of this for dessert and be completely satisfied. Especially when whipped cream is involved!
If you melted dark chocolate into a chai latte, this is what you’d get. Whyyy did I not think of this sooner?!
The whipped cream is totally optional but highly recommended. Because why not? Tis’ the season for fun drinks and indulgence. And treating yourself. I’m a fan of that year round, but especially during the holidays.
Hot chocolate is such a nostalgic thing for me and I hardly ever have it anymore! I have so many memories of coming in from a long day of playing in the snow, and having a cup of powdered hot chocolate dissolved in water. With mini marshmallows. There was nothing better.
This is totally the adult version.
Also, you should totally spike this.
- 3 cups whole milk
- 1 inch knob of fresh ginger, peeled
- 2 cinnamon sticks
- 6 cardamom pods
- 2 whole star anise
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 teaspoon vanilla extract
- ¾ cup water
- 3 tablespoons cocoa powder
- 4 ounces chopped dark chocolate
- 2 tablespoons pure maple syrup
- pinch of salt
- whipped cream for serving
- ground cinnamon for garnish
- ground cardamom for garnish
- In a medium saucepan, combine the whole milk, ginger, cinnamon, cardamom, star anise, cloves, allspice, and vanilla. Bring to a boil, then reduce to medium/medium-high heat and simmer for 18-20 minutes, until milk is fragrant and has reduced a bit. Don't let the mixture boil and be careful to not let the milk burn on the bottom of the pan.
- Strain milk through a fine mesh strainer and set aside in a bowl.
- In the same saucepan, add the water and bring to a boil. Add the cocoa powder and whisk until smooth and no lumps remain. Add the strained milk, dark chocolate, maple syrup, and salt and bring to a simmer. Whisk frequently, until mixture is smooth and chocolate is melted, 4-5 minutes.
- Serve with whipped cream and a sprinkle of cinnamon and ground cardamom!
method from BA.