Chai Hot Chocolate
This creamy and decadent Chai Hot Chocolate is the perfect warm drink for the winter season. It’s a one-pot hot chocolate recipe with loose-leaf black, semi-sweet chocolate and warm spices. Top it off with a dollop of fresh whipped cream and shaved chocolate or candy canes for a seasonal twist!
Everyone envisions sipping hot chocolate by a crackling fire on a chilly winter night. But let’s face it—most hot chocolates are either overly sugary or disappointingly bland. As a chai enthusiast, I couldn’t settle for that and wanted a recipe that would do justice to my fellow chai lovers! With this chai hot chocolate recipe, you get a cozy blend of spices like cardamom and cinnamon, bringing incredible depth to each sip. However, you still get that comforting hot chocolate flavour, but with a toned-down sweetness, thanks to dutch cocoa powder and semi-sweet chocolate.
Ingredients
- Milk: Whole milk will yield a thicker and creamier hot chocolate but any percentage of dairy or plant-based milk is fine!
- Cardamom: I love using crushed cardamom pods but you can also use ground cardamom powder.
- Cinnamon: Cinnamon stick or powder.
- Salt: Sea salt helps bring out the flavours of the chocolate and just balances the overall sweetness.
- Cocoa powder: Choose any cocoa powder (dutch-process or natural).
- Chocolate: To balance the bitterness from the cocoa powder, it is necessary to use semi-sweet chocolate. While I prefer using a chopped-up chocolate bar, you can just use regular chocolate chips. However, if you prefer dark chocolate, you can add 1 to 2 tablespoons of granulated sugar or as per your taste.
- Vanilla extract: A splash of vanilla enhances the flavour of hot chocolate. For a festive twist, you can add peppermint extract.
How To Make Chai Hot Chocolate
In a pot add milk, tea leaves, cardamom and cinnamon over medium heat and allow it to come to a simmer. Reduce the heat to medium-low, then add cocoa powder, chocolate and salt and stir frequently. Once the chocolate has fully melted and the hot chocolate has thickened, remove the pot from the heat, add vanilla and pour into your favourite mug! For an extra special chai hot chocolate, add a dollop of whipped cream and some chocolate shavings.
Serving Suggestions
- Dried rose petals
- Chocolate shavings
- Whipped cream
- Crushed candy canes
- Marshmellows
Chai Hot Chocolate FAQ
How do I make my chai hot chocolate thicker?
For a thick and rich consistency only use whole milk and add 1 teaspoon of cornstarch by dissolving it with 2 tablespoons of milk before adding it to the pot.
What can I use if I don’t have loose-leaf tea?
If you don’t have loose-leaf tea, you can use black tea bags as an alternative. To do this, first, cut open the tea bags and pour the tea leaves into a bowl and measure out 2 teaspoons. This will give you the same rich flavour and aroma that you would get from loose-leaf tea.
Suggested Recipes
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Chai Hot Chocolate
Ingredients
- 3 cups milk (Dairy or non-dairy)
- 2 teaspoon loose black tea see note
- 3 to 4 crushed cardamom pods
- 1 inch cinnamon stick
- 2 teaspoon unsweetened cocoa powder
- 1/4 cup chopped milk chocolate
- 1/8 teaspoon sea salt
- 1/2 teaspoon vanilla extract
Instructions
- In a medium pot combine milk, tea leaves, cardamom, and cinnamon and then whisk together. Heat the milk mixture until it comes to a slight simmer, then reduce the heat to medium-low.
- Add in cocoa powder and the chocolate, and stir frequently until the chocolate fully melts and the mixture thickens up. Strain the hot chocolate into your cups, top with fresh whipped cream and shaved chocolate.
Notes
- If you don’t have loose black tea, simply cut 4 regular tea bags and measure out two teaspoons.
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