Chai spiced hot chocolate is the perfect warm pick me up for the wet winter months. AT this time of year its hard to avoid the endless chocolate and suagr on the shelves but this recipe uses maple syrup rather than sugar and a good quality cocoa to give you that sweet chocolatey fix.
I love the black pepper spice in chai so have used them as well as pimento (all spice) but feel free to omit these, change the spices to your taste.
We like to use almond milk at the Body Retreat but you can use any type of milk.
Makes 2 cups
2 cups of milk (or dairy free alterntive)
1 cinnamon stick (or 1 tsp ground cinnamon)
3 cardamon pods (or 1/2 tsp ground cardamon)
1/2 tsp vanilla extract
4 cloves (or 1/4 tsp ground cloves)
1/2 tsp ground nutmeg
2 peppercorns or whole pimento (optional)
4 tsp cocoa powder, plus extra for dusting
2 pinches of ground ginger
2 tsp of maple syrup
Method for Chai Spiced Hot Chocolate:
- Put all the whole spices in a pan with the milk and heat to just below boiling point, turn off the heat and leave to steep for 20-30 mins.
- Once infused sieve the milk into a bowl and discard spices. Put the milk back in the pan and reheat.
- Alternatively you can use ground spices and mix them with the cocoa powder and ginger before adding the water to make a thick paste.
- Whilst the milk is warming in each cup mix 2 tsp cocoa powder and a pinch pf ground ginger with 2 tsp of hot water to make a thick paste. Add 1 tsp of maple syrup and mix.
- When the mix is almost boiling take it off the heat and divide between the two mugs, give a good mix.
I like to top each mug with some frothed milk and dust with cocoa, nutmeg or cinnamon. Drink straight away!