Chai-Spiced Hot Chocolate Recipe
A cozy, aromatic Chai-Spiced Hot Chocolate Recipe that blends rich dark chocolate with warming chai spices—cardamom, cinnamon, ginger and clove—for a silky, indulgent mug. Quick to make on the stovetop, easily adapted to vegan or low-sugar versions, and perfect for holiday gatherings or a comforting night in.
Ingredients
- 4 cups 950 ml whole milk (or 3 cups oat milk + 1 cup full-fat coconut milk for vegan)
- 1 cup 240 ml heavy cream (optional — omit for lighter version or use extra oat milk for vegan)
- 6 oz 170 g dark chocolate, chopped (60–70% cacao recommended)
- 3 –4 tablespoons granulated sugar adjust to taste; substitute maple syrup or honey
- 1 vanilla bean split and scraped (or 1 teaspoon pure vanilla extract)
- 1 cinnamon stick optional
- Pinch of flaky sea salt
- Chai spice options — use either whole spices for infusion or pre-ground blend:
- Whole-spice infusion toast and crush: 6 green cardamom pods (crushed), 1 cinnamon stick, 4–6 whole cloves, 1-inch piece fresh ginger (smashed), 6–8 black peppercorns.
- OR quick ground chai blend: 2 teaspoons ground cinnamon 1 teaspoon ground cardamom, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, a pinch freshly ground black pepper (you’ll use ~1½–2 tsp of this blend in the recipe).
- Optional finishing/garnish: whipped cream or frothed milk chocolate shavings, cinnamon stick, toasted nuts, marshmallow, a drizzle of salted caramel, or 1–2 tbsp spiced rum/brand y (for adults).
Instructions
- Chef’s preferred method — Spiced infusion (smooth, nuanced):
- Prep: Chop the chocolate into small pieces so it melts evenly. If using a vanilla bean, split and scrape the seeds. Lightly toast whole spices in a dry skillet for 1–2 minutes over medium heat until aromatic (if using whole spices).
- Warm & infuse: In a heavy-bottomed saucepan combine the milk and cream with toasted whole spices, the vanilla seeds + pod (or extract), and the cinnamon stick. Heat gently over medium-low, bringing the milk to just below a simmer (tiny bubbles at the edge). Keep at that temperature for 8–12 minutes to allow spices to infuse—do not boil.
- Strain: Remove from heat and let rest 3–5 minutes. Strain the spiced milk through a fine mesh sieve into a clean saucepan to remove whole spices and vanilla pod.
- Melt chocolate: Return the strained milk to medium-low heat. Add the chopped chocolate and sugar. Whisk continuously until the chocolate is fully melted and the mixture is smooth and glossy (2–4 minutes). Taste and adjust sweetness.
- Add chai blend (if using ground spices): Stir in 1½–2 teaspoons of the ground chai blend and a pinch of flaky sea salt; whisk to incorporate. Warm through for 1–2 minutes—do not boil.
- Serve: Pour into warmed mugs. Top with whipped cream or frothed milk, a sprinkle of chai spice or cocoa, chocolate shavings, and a cinnamon stick. For an adult version, stir in 1–2 tablespoons of rum, bourbon, or chocolate liqueur per cup.
- Quick method — Direct spice blend (fast): Warm milk + vanilla, whisk in 2 teaspoons ground chai blend and sugar, then melt chopped chocolate in the warmed milk and finish as above.
Notes
- Tips & technique
- Heat gently: avoid boiling to keep milk from scalding and to preserve a silky texture.
- Chocolate quality: better chocolate = better flavour. Use a good-quality dark chocolate (60–70% cacao) for depth.
- Spice balance: start conservative with ground spices—you can always add more but you can’t remove it. Whole-spice infusion gives a cleaner mouthfeel.
- Prewarm mugs to keep the drink hot longer.
- Storage & make-ahead
- Spiced milk base (without chocolate) can be made ahead and refrigerated up to 3 days. Reheat gently and add chocolate when ready.
- Leftover prepared hot chocolate: refrigerate up to 48 hours. Reheat slowly while whisking; separation may occur but whisking will recombine. Freezing not recommended (texture changes).
- Variations (brief)
- Vegan: swap dairy for a creamier combo of oat milk + canned coconut milk; use dairy-free chocolate and maple syrup.
- Low-sugar/Keto: use unsweetened almond milk and a noncaloric sweetener to taste; reduce chocolate amount and use high-cacao chocolate (85%+).
- Boozy: after pouring, add spiced rum, Kahlua, bourbon, or dark rum (1–2 tbsp per serving).
- Iced version: make a double-strength concentrate, chill, pour over ice and top with cold oat milk or cream.
- Allergy & dietary notes
- For nut allergies, avoid almond milk and toasted nuts as garnishes; oat or soy milk are safe alternatives.
- For dairy-free/vegan, confirm chocolate has no milk solids.