Chai-Spiced Hot Chocolate

Get ready for the ultimate cozy upgrade to your regular hot chocolate! This aromatic blend combines rich cocoa with warming chai spices for a drink that’ll make your taste buds dance and your whole house smell amazing.

Picture this: velvety chocolate enriched with fragrant cardamom, spicy ginger, sweet cinnamon, and exotic cloves. It’s like wrapping yourself in a warm blanket made of pure comfort and adventure. Plus, it’s dairy-free and naturally sweetened, so everyone can enjoy this magical cup of happiness!

Ingredients

For the Chai Spice Blend:

• 3 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1 tsp ground cardamom
• 1/4-1/2 tsp black pepper (optional)

For the Hot Chocolate:

• 4 cups unsweetened almond milk
• 1/4 cup cocoa powder
• 1.5 tsp chai spice blend
• 1 tsp pure vanilla extract
• 2-3 TBSP maple syrup or raw sugar

Steps

1. Create your signature chai spice blend by combining 3 tsp ground ginger, 2 tsp ground cinnamon, 1 tsp each of ground cloves, nutmeg, and cardamom, plus black pepper if desired. Whisk until evenly distributed – you’ll know it’s ready when the color is uniform with no streaks.
   • Store extra spice blend in an airtight container for up to 3 months
   • Makes about 3 tablespoons total – perfect for gifting!
2. In a medium saucepan, combine 4 cups almond milk, 1/4 cup cocoa powder, 1.5 tsp of your fresh chai spice blend, 1 tsp vanilla extract, and sweetener. Whisk vigorously until no cocoa lumps remain – the mixture should look smooth and uniform.
3. Heat the mixture over medium-low heat, stirring occasionally. Watch for small bubbles forming around the edges – this indicates it’s reaching the proper temperature (180°F/82°C).
4. Once simmering, continue cooking for 3-5 minutes, whisking frequently to prevent the cocoa from settling at the bottom. The hot chocolate is ready when it’s steaming hot and slightly thickened.
5. Pour immediately into mugs. For extra indulgence, top with dairy-free whipped cream and a light dusting of your chai spice blend.

Smart Swaps

• Use coconut milk for extra richness (same amount)
• Substitute date syrup for maple syrup (2-3 TBSP)
• Try oat milk for a nuttier flavor profile

Make It Diabetes-Friendly

• Replace maple syrup with 1-2 tsp monk fruit sweetener
• Use unsweetened cocoa powder only (reduces carbs by 4g per serving)
• Choose unsweetened almond milk (1g carbs per cup)
• Add 1/4 tsp xanthan gum for thickness without carbs
• Total carbs per serving: 4g (versus 12g in original)

Pro Tips

• Warm your mugs with hot water before serving
• Blend hot chocolate in a blender for 30 seconds for extra frothiness
• Make a concentrate by doubling the cocoa and spices, then dilute as needed