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.
Chai Hot Chocolate
This chai hot chocolate is a decadent cup of smooth, melted dark chocolate, and milk steeped with chai spices. Top it with whipped cream for a cozy treat!
- 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
- 3/4 cup water
- 3 tablespoons cocoa powder
- 4 ounces chopped dark chocolate
- 2 tablespoons pure maple syrup
- pinch of salt
- whipped cream for serving
- 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.