Hot Chocolate Chai

Looking for a cozy beverage? This Hot Chocolate Chai recipe blends the indulgence of hot chocolate with the warming, flavorful spices popular in masala chai recipes. Ready in 15 minutes.

There’s something magical about those moments when two beloved recipes decide to come together. I’ve been making this Hot Chocolate Chai recipe ever since I moved to Canada in 2013. It’s a warm, delicious winter drink that someone once described to me as “a love story in a mug”.

this recipe

What is Hot Chocolate Chai

Hot Chocolate Chai is a hot fusion beverage that marries a luxurious, velvety comfort of hot chocolate with the aromatic, flavorful charm of traditional chai. If I were to compare this to drinks commonly found at coffee shops, I’d say it’s closest to a Mocha Chai Latte (but not quite as there’s no coffee here).

Ingredients

• Milk (whole or oat)
• Half and half
• Tea bag
• Star anise
• Cinnamon sticks
• Ground ginger
• Ground cardamom
• Cloves
• Unsweetened cocoa powder
• Dark chocolate, chopped
• Honey
• Pure vanilla extract
• Salt
• Whipped cream, for serving
• Grated chocolate and cinnamon sticks, to garnish

How to make Hot Chocolate Chai

Begin by gently bringing the milk and half and half to a soft boil in a small pot. Once it reaches a delicate simmer, remove the pot from the heat and introduce the tea bag and star anise. Cover the pot and allow the ingredients to steep together for 10 minutes, letting the flavors mingle and develop.

After the steeping time has passed, remove the tea bag and introduce the spices: ground cinnamon, ginger, cardamom, and whole cloves. Add the cocoa powder and mix in the chopped dark chocolate and honey. Return the pot to low heat, stirring carefully as the milk begins to steam and the chocolate melts. Finish the mixture by stirring in the vanilla extract and a pinch of salt, to bring out the flavors.

Pour the hot chocolate into your favorite mug. Top with generous dollop of whipped cream, then scatter the chocolate shavings across the top. For an extra aesthetic touch, place a cinnamon stick in the mug and, if you’re feeling particularly generous, lightly dust the surface with cocoa powder. Enjoy! (Ideally under a warm blanket.)

Tips

What kind of milk to use

I use whole milk for this recipe, but I’ve made it using oat milk and almond milk as well. I recommend oat milk, but feel that almond milk lacks a little of the creaminess that I like in whole milk and oat milk. 

Coconut milk would be delicious too! 

What type of tea to use

There are so many great options. From using a simple black tea: orange pekoe to Darjeeling to using masala tea bags. I mix it up quite regularly and always enjoy the results – Orange Pekoe and English Breakfast Tea are both good, but I recommend Darjeeling Tea for the best result. 

I suggest avoiding “masala tea” mixes as the spice mix they have may not play well with the spices we’re adding in this recipe. 

What kind of cocoa powder

Simple unsweetened cocoa powder, but not a hot chocolate mix. You can use your favorite unprocessed cocoa powder, or Dutch-processed cocoa powder if you prefer it.

I typically prefer the more intense flavor of Dutch process cocoa, but for this recipe, I find that it slightly overpowers the spice notes, so instead I use unprocessed cocoa powder. The difference is fairly minimal. Do whatever is most convenient for you, bestie. 

Make it smooth

I pour the hot chocolate chai through a sieve to catch any spices that haven't completely dissolved with the drink before adding any whipped cream or garnish. I recommend you do the same!

Texture is everything

Use an immersion blender or a coffee frother to froth up your hot chocolate chai, and suddenly you’ll be a fancy barista at a very expensive coffee shop.