Get ready to cozy up with the most decadent and aromatic cup of hot chocolate imaginable! This Homemade Chai Hot Chocolate infuses creamy milk with whole chai spices – ginger, cinnamon, cardamom, star anise, cloves, and allspice – before melting in rich dark chocolate and cocoa powder. I absolutely adore the warming, fragrant blend of spices in chai, and combining them with luxurious hot chocolate creates pure magic. This Chai Hot Chocolate is perfect for chasing away the chill on a cool spring evening (like today, May 6th!), enjoying during the holidays, or anytime you need a truly special, comforting treat. Top it with whipped cream for ultimate indulgence!
Why You’ll Love This Chai Hot Chocolate
- Incredible Spice Infusion: Gently simmering whole spices in milk creates a deep, complex, and aromatic chai flavor base.
- Rich & Decadent: Made with real dark chocolate and cocoa powder for intense chocolate flavor, enriched with whole milk.
- Cozy & Comforting: The ultimate warm beverage for relaxing and unwinding.
- Homemade Goodness: Tastes infinitely better than powdered mixes, with control over ingredients.
- Naturally Sweetened Option: Uses maple syrup, allowing for adjustable sweetness.
Ingredients for Chai Hot Chocolate
Here’s what you’ll need to create this aromatic and decadent hot chocolate. The full list with measurements is in the recipe card below.
Spiced Milk Infusion
- Whole milk (Dairy)
- Fresh ginger knob, peeled (Aromatic)
- Cinnamon sticks (Spice)
- Cardamom pods (Spice)
- Whole star anise (Spice)
- Whole cloves (Spice)
- Whole allspice (Spice)
- Vanilla extract (Flavoring)
Chocolate Base
- Water (Liquid)
- Cocoa powder (unsweetened) (Flavoring/Coloring)
- Chopped dark chocolate (Chocolate)
- Pure maple syrup (Sweetener)
- Pinch of salt (Seasoning)
Toppings (Optional)
- Whipped cream (Dairy Topping)
- Ground cinnamon (Garnish)
- Ground cardamom (Garnish)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic spice blend in this Chai Hot Chocolate, but feel free to customize:
- Different Milk: Use low-fat milk, or plant-based milk like oat milk, almond milk, or cashew milk for a dairy-free version (full-fat plant milks work best for richness).
- Different Sweetener: Substitute honey (if not vegan), agave nectar, or brown sugar for the maple syrup. Adjust amount to taste.
- Add Orange Zest: Add a strip of orange zest to the milk while infusing the spices for a citrusy note.
- Make it Spicy: Add a pinch of cayenne pepper or black peppercorns to the spice infusion for extra warmth.
- Coffee Twist: Add a shot of espresso or a teaspoon of instant espresso powder for a “Dirty Chai Hot Chocolate.”
How to Make Chai Hot Chocolate
Making this incredible Chai Hot Chocolate involves infusing the milk first, then combining everything:
Infuse the Milk with Spices
- In a medium saucepan, I combine the whole milk, the peeled knob of fresh ginger, whole cinnamon sticks, cardamom pods (I like to lightly crush them first to release more flavor), whole star anise, whole cloves, whole allspice, and vanilla extract.
- I bring this mixture just to a boil over medium heat.
- As soon as it reaches a boil, I immediately reduce the heat to medium/medium-low to maintain a gentle simmer.
- I let it simmer gently for 18-20 minutes, stirring occasionally. The milk should become fragrant and reduce slightly, concentrating the flavors. It’s crucial not to let the mixture boil vigorously or scorch on the bottom – low and slow is key!
Strain Spiced Milk
- Once infused, I strain the milk through a fine-mesh strainer into a bowl, catching all the whole spices and ginger. I set the beautifully spiced milk aside.
Make the Hot Chocolate
- In the same saucepan (less cleanup!), I add the water and bring it to a boil over medium heat.
- I add the cocoa powder to the boiling water and whisk vigorously until it’s completely smooth and no lumps remain. This step “blooms” the cocoa powder, intensifying its flavor.
- I pour the strained spiced milk back into the saucepan with the cocoa mixture.
- I add the chopped dark chocolate, pure maple syrup, and a pinch of salt.
- I bring the mixture back to a gentle simmer over low to medium-low heat.
- I whisk frequently until the mixture is smooth, the dark chocolate is completely melted, and everything is heated through. This usually takes about 4-5 minutes. Again, avoid a rolling boil.
Serve
- Divide into mugs
- Top and garnish!
Tips and Tricks for the BEST Hot Chocolate
Here are my secrets for making this Chai Hot Chocolate truly exceptional:
- Use Whole Spices: Infusing with whole spices yields a cleaner, clearer flavor without the grittiness of ground spices.
- Gentle Simmering: Don’t boil the milk vigorously, especially during the long infusion, to prevent scorching or altering the milk’s texture. Same goes after adding chocolate/cream components.
- Quality Dark Chocolate: Use a good quality dark chocolate (bar or chunks) that you enjoy eating for the richest flavor.
- Bloom the Cocoa: Whisking cocoa powder into boiling water first helps dissolve it smoothly and intensifies its chocolate flavor.
- Strain Thoroughly: Ensure you strain out all the spice solids for a smooth final drink.
How to Serve
This Chai Hot Chocolate is best served immediately while warm and fragrant! Enjoy it:
- In Cozy Mugs: Pour into your favorite mugs.
- Topped Generously: A big dollop of whipped cream (dairy or coconut) is highly recommended!
- Garnished: Sprinkle the whipped cream with ground cinnamon and/or ground cardamom for extra aroma and visual appeal. A cinnamon stick could also be lovely.
- On a Chilly Evening: The perfect comforting beverage to warm up with.
- As a Decadent Treat: A wonderful alternative to dessert.
Make Ahead and Storage
- Spiced Milk: You can make the infused, strained milk up to 2 days ahead and store it covered in the refrigerator. Gently reheat it before proceeding to make the hot chocolate.
- Hot Chocolate: Store leftover hot chocolate in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave, whisking well, until just heated through. Do not boil.
FAQs about Chai Hot Chocolate
- Can I use a pre-made chai tea bag instead of whole spices?
- Yes, you can steep 2-4 chai tea bags (depending on desired strength) in the hot milk for 10-15 minutes instead of using whole spices. The flavor profile might differ slightly depending on the tea bag blend.
- Can I make this dairy-free/vegan?
- Absolutely! Substitute the whole milk with a creamy plant-based milk like oat milk, cashew milk, or full-fat coconut milk. Ensure your dark chocolate is dairy-free, use maple syrup (not honey as a potential sub), and top with coconut whip.
- Is this recipe very sweet?
- The sweetness primarily comes from the maple syrup and dark chocolate. Adjust the amount of maple syrup to your preference. Using a darker chocolate (higher cacao percentage) will make it less sweet and more intensely chocolatey.
Enjoy this decadent, aromatic, and incredibly comforting Homemade Chai Hot Chocolate! It’s a perfect special treat.
Print
Chai Hot Chocolate
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dessert, Drinks, Hot Chocolate, Holiday, Winter
- Cuisine: American, Fusion
Description
This chai hot chocolate is a decadent cup of smooth, melted dark chocolate, and milk steeped with warming chai spices like cinnamon, cardamom, ginger, cloves, and star anise. Top it with whipped cream for the ultimate cozy treat!
Ingredients
Scale
For the Chai Infused Milk:
- 3 cups whole milk
- 1-inch knob of fresh ginger, peeled and sliced or lightly smashed
- 2 whole cinnamon sticks
- 6 whole cardamom pods, lightly crushed
- 2 whole star anise
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 1 teaspoon vanilla extract
For the Hot Chocolate:
- 3/4 cup water
- 3 tablespoons unsweetened cocoa powder
- 4 ounces good quality dark chocolate (60-70% cacao), chopped
- 2 tablespoons pure maple syrup (or adjust to taste)
- Pinch of salt
Optional Toppings:
- Whipped cream
- Sprinkle of ground cinnamon
- Sprinkle of ground cardamom
Instructions
- Infuse Milk: In a medium saucepan, combine the whole milk, sliced/smashed ginger, cinnamon sticks, cardamom pods, star anise, whole cloves, whole allspice berries, and vanilla extract.
- Simmer Gently: Bring the mixture just to a boil over medium heat, then immediately reduce the heat to low. Simmer very gently, uncovered, for 18-20 minutes, stirring occasionally. Do not let the mixture boil vigorously, and be careful not to let the milk scorch on the bottom of the pan. The milk should become fragrant and slightly reduced.
- Strain Milk: Strain the infused milk through a fine-mesh strainer into a bowl, discarding the solids (ginger, spices). Set the strained, infused milk aside. Rinse out the saucepan.
- Make Cocoa Base: In the same (now empty) saucepan, bring the 3/4 cup of water to a boil. Remove from heat. Add the cocoa powder and whisk vigorously until smooth and no lumps remain.
- Combine Hot Chocolate: Return the saucepan to medium-low heat. Pour the strained chai-infused milk into the cocoa mixture. Add the chopped dark chocolate, maple syrup, and pinch of salt.
- Melt and Heat: Heat gently, whisking frequently, until the dark chocolate is completely melted and the hot chocolate is smooth and heated through, about 4-5 minutes. Again, avoid boiling.
- Serve: Pour the chai hot chocolate into mugs. Top with whipped cream and a sprinkle of ground cinnamon and/or ground cardamom, if desired. Serve immediately.
Notes
- Milk: Whole milk provides the richest flavor and texture. Other types of milk (dairy or non-dairy) can be substituted, but the result may be less creamy.
- Spices: Using whole spices for infusion provides clear flavor without grittiness. Adjust the amount of spices based on your preference.
- Chocolate: Use good quality dark chocolate (bar chopped or high-quality chips) for the best flavor. Adjust the amount based on desired richness.
- Sweetener: Maple syrup adds a complementary flavor. You can substitute brown sugar, granulated sugar, or honey, adjusting the amount to taste.
- Heating: Gentle simmering is key, both when infusing the milk and when melting the chocolate, to prevent scorching or separation.
- Storage: Store leftover hot chocolate in the refrigerator for 2-3 days. Reheat gently on the stovetop, whisking well.