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.