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Chai-Spiced Hot Chocolate Recipe

Chai-Spiced Hot Chocolate Recipe

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  • 3/4 cup bittersweet or semisweet chocolate chips (about 5 ounces)
  • 10 cardamom pods, coarsely cracked
  • 1/2 teaspoon (generous) whole allspice, coarsely cracked
  • 2 cinnamon sticks, broken in half
  • 1/2 teaspoon ground black pepper
  • 1/4 cup plus 1 tablespoon (packed) golden brown sugar
  • 6 quarter-size slices fresh ginger plus 1/2 teaspoon grated peeled ginger
  • 1 teaspoon vanilla extract, divided
  • 1/2 cup chilled whipping cream

Recipe Preparation

  • Combine first 6 ingredients, 14 cup sugar, and ginger slices in heavy saucepan. Bring almost to simmer, whisking frequently. Remove from heat; cover and steep 10 minutes. Mix in 1/2 teaspoon vanilla.

  • Meanwhile, whisk cream, 1 tablespoon sugar, grated ginger, and remaining 1/2 teaspoon vanilla in medium bowl to peaks.

  • Strain hot chocolate. Ladle into 6 mugs. Top with dollops of ginger cream.

Recipe by The Bon Appétit Test Kitchen,Reviews Section

Is there a better way to stay cozy this winter than with a cup of hot cocoa!? Yes! By adding warm chai spices to your cup of chocolate goodness – together it feels like a big warm hug on a cold winter’s day.

Chai spices, a mixture of cinnamon, cardamom, ginger, allspice, cloves, nutmeg, and black pepper, work perfectly with dark chocolate. The bold, slightly sweet and earthy spice blend compliments the rich, robust chocolate. Together they create the dreamiest combo that’s irresistible!

Making your own Real Food Chai Hot Chocolate is so easy to do!

For this recipe I use similar spices to the ones that are in my homemade immune-boosting chai tea. I LOVE that chai tea so much, but I wanted a couple additional spices for this hot chocolate – cardamom and star anise.

I truly love the flavor of cardamom. It’s such a special spice with strong, aromatic hints of citrus, herbs and spice. It’s so lovely and especially delicious in chai hot chocolate .

Star anise tends to be pretty bold in flavor, that’s why I only recommend using a broken half of the star anise pod. Of course, you don’t have to use it at all if you don’t care for the licorice and anise flavor. It adds a nice background flavor, but it’s totally optional.

These spices, along with cinnamon, fennel seeds, cloves, black pepper, astragalus root and fresh ginger slowly steep in warm milk to create the chai flavor base. This beautiful fragrant hot milk gets added to a blender with cocoa, raw honey or maple syrup, vanilla, a little bit of sea salt and GRASS-FED GELATIN.

Recipe Summary

  • 1 cup nonfat dry milk powder
  • 1 cup powdered non-dairy creamer
  • 1 cup French vanilla flavored powdered non-dairy creamer
  • 2 ½ cups white sugar
  • 1 ½ cups unsweetened instant tea
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Now for the boozy version of hot chocolate. And why not? The chocolate version of Irish coffee sounds good to me. There are lots of other liqueurs you could try as well – Bailey's is my favourite.
Hot Chocolate Recipe:

Chocolate and orange is another of those combinations of flavours that just belong together. This recipe makes enough for four, so treat the whole family or reduce the quantities to make a smaller amount. I don't think this recipe could be improved upon, so I won't even try!
Hot Chocolate Recipe:

Hot Chocolate with Chai-Spiced Marshmallows

Is anyone else STILL in a post-Thanksgiving turkey coma?

I hosted this year, as I have for the past several years, and boy, does it take it out of me! Don’t get me wrong, I love every second of it, but it is exhausting. I cooked for the first time last night since Thursday. That’s how tired I’ve been! It takes me a few days to recover. Given that I am almost six months pregnant, I think I can give myself a pass.

If you’re like me and want ANYTHING but turkey and you’re looking for a fun, festive pick me up to get you into the next wave of holiday spirit, I have you covered.

Enter hot chocolate with homemade chai-spiced marshmallows!

And we’re not talking just any old hot chocolate. One of my biggest pet peeves, in fact, is BAD hot chocolate. I looooathe when it’s watery and not creamy, lightly chocolatey instead of deeply rich, and BORING. Ugh. And don’t even get me started on the hard little rocks people like to pass off as marshmallows.

THIS hot chocolate is everything I love about hot chocolate. It’s rich, creamy, DEEPLY dark chocolate, and has a ton of flavor all on it’s own. I want my hot chocolate to be so decadent that it coats every nook and cranny of your mouth. I want it to be deeply, darkly chocolate…because this is the way I like almost all my chocolate things. The marshmallows are just an added bonus, and THAT is how hot chocolate should be!

Not to sound like a total elitist or anything, but homemade marshmallows are SO MUCH BETTER than storebought. And when I am going to take the time to indulge in a cup of rich hot chocolate, you better bet that the marshmallows needs to live up to my perhaps too high standards.

Making homemade marshmallows has been life changing. It’s just crazy to me how much better they taste, and texturally, they’re a dream. I am not a HUGE marshmallow fan in general. I mean, I like them, but they aren’t something I go nuts over. UNLESS they’re homemade! Homemade marshmallows give me life! I lose my mind over them. They are so freaking fluffy.

So! When I was coming up with this recipe, I knew I wanted the hot chocolate to be the stuff of dreams (or at least the stuff of MY dreams, haha), and I knew I wanted the marshmallows to not only be homemade but to be flavored in some fun, cozy way as well.

I went with chai-spiced marshmallows and I have absolutely zero regrets.

You guys, I think chai spices and chocolate are destined to be together. The magic they create is, well, MAGIC. So yummy!

I used a dark, bittersweet chocolate (60-70% is ideal), and this paired with the sweetness of the marshmallows and spices is a dream come true. I could not stop drinking this. In fact, as soon as I finished taking these beauty shots, I downed an entire cup of the stuff along with a marshmallow or three (Seriously! They are so good!). And then I promptly took a nap.

Just kidding about the nap part, but that’s exactly what this type of drink makes me want to do. Curl up under a cozy blanket with a puppy or two on my lap and drift off to dreamland.

Like I said, this version of hot chocolate and marshmallows is the stuff of dreams.

Adventures in Chai

Fast forward to now, my sister-in-law lives out in Oakland, CA and has been on a chai tea kick for the past year. She’s been going from cafés to coffee shops, trying out the many varieties and tasting different blends and I get a front row seat to her adventures. Just lately she introduced me to her new fave, SOUL Masala Chai Powder from Portland. Their blend has black tea powder, floral cardamom, cinnamon or “cassia”, a bite of ginger, spicy black peppercorn and warm clove. I’ve also seen coriander, star anise and nutmeg added for another take on Masala Chai. These spices are typically mixed with milk to balance out the super spice of the chai. Thank you for the addiction Katie, this has made its way into my morning tea rotation!

IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft

How to brown butter for chai-spiced chocolate chunk cookies

Brown butter is an essential part of this recipe. It’s part of what gives these cookies their bold, rich, and nutty flavor. Using brown butter in place of plain melted butter is one of the best ways to instantly upgrade a dessert recipe.

If you’ve never made brown butter before (or even heard of it), don’t be intimidated. It’s a simple process that just requires caution and attention. If you walk away from your sauce pan, you may find that your precious butter has burned, and that’s no fun, So keep your eyes peeled. Below is a simple explanation of the brown-butter process:

  1. Cut unsalted butter into cubes (it’s easier to cut when cold). Let the butter rest outside the fridge for 20-30 minutes, so it can soften up a bit.
  2. Add the softened butter cubes to a light-colored sauce pan. Set the stove to medium heat. The butter will begin to melt stir gently.
  3. As you continue to stir, the butter will begin to sizzle and foam. It will slowly get darker and darker. Soon, little golden brown specks of fat will appear at the bottom of the sauce pan. Stir a bit more, and watch as the butter goes from dark yellow to golden brown. It will smell very nutty, rich, and strong.
  4. Immediately transfer the brown butter to a heat-safe container. If you leave it in the hot sauce pan, it will burn.

2 hours 25 minutes (25 minutes active)

These chai-spiced chocolate truffles are dark and dense, and are infused with cream and the gorgeous sweet spices. Best of all, they can be made in advance, leaving you more time to spend with your loved one.

8 ounces dark chocolate, roughly chopped

2 tablespoons unsalted butter

1/4 teaspoon ground cardamom

1 teaspoon ground dry ginger

1/4 teaspoon ground cloves

Set the chocolate in a medium bowl. Set aside.

In a medium saucepan over medium, combine the cream and butter. Heat until the butter melts and the cream starts to bubble. Be careful not to burn the cream. Pour the hot milk mixture over the chocolate, whisking to melt the chocolate until you have a smooth mixture. Add the cardamom, cinnamon, ginger, cloves and sugar. Mix well, then refrigerate for at least 2 hours, or until firm.

To make the truffles, place the cocoa powder in a bowl to one side. Using a melon baller or small cookie scoop dipped in hot water, scoop out a little of the firm chocolate mixture and shape into a ball. To coat, roll around in the bowl of cocoa powder until well covered. Store in the refrigerator for up to 2 weeks.

Mexican Spiced Mocha

Hi, my name is Carla and I’m addicted to coffee.

Every single morning I have a cup. Some afternoons I have a second cup.

I’m addicted to coffee houses and expensive specialty drinks. I’m addicted to coffee beans and that beautiful coffee aroma.

I’m a coffee snob addicted to lattes and mochas.

Coffee plays a huge role in my life. Meeting a friend? Let’s meet for coffee. Traveling on the Turnpike? Better grab a coffee for the drive. Having a bad day? Coffee will fix that.

I love both the taste of coffee (the darker, the better!) and those overly-sweet coffeehouse drinks.

I’m the one anxiously waiting for a certain chain’s pumpkin spice lattes and red holiday cups.

It’s also a little embarrassing about how much money I spend on coffee. I’ve invested in an espresso machine and bean grinder, which totally helps, but it also takes time.

Time to grind the beans. Time let the machine warm up. Time to steam the milk. Time to clean up.

And although under normal circumstances this makes me sound like I’m a lazy whiner, have you ever made coffee before you were awake? There are times where I need coffee to make coffee.

I have tried to make coffee without water before. Other times without putting the filter in place. My favorite was without the coffee pot. I really do need coffee to function.

Then there are those days where I need an extra cup in the afternoon. Like I mentioned, the espresso machine does take some time, and when you’re working, you don’t want to spend time making coffee. That’s where a single-serving coffee machine comes into play.

I have a bit of a coffee ritual. Plain in the morning, flavored in the afternoon.

My latest obsession is making these Mexican Spiced Mocha drinks at home. Coffee meets hot chocolate with a bit of spice from cinnamon and chili powder.

Yes, chili powder. It sounds crazy, but I promise it’s crazy good.

Now that I’m back in Pittsburgh, I’m about 5-10 minutes away from several coffeehouses. It’s so tempting to just buy a coffee, but trust me – that money adds up very quickly.

On the flip side, it’s where I draw my coffee inspiration. There’s a local Pittsburgh chain that’s quickly becoming my favorite coffeehouse.

When I was reading their menu, Mexican Spice Mocha instantly jumped out at me. There’s just enough chili spice that you can taste it without setting your throat on fire.

I love it so much, I almost always order it. “Think I’ll try something new today. Just kidding. Mexican Spiced Mocha, please.”

Since I can’t buy one every day, I just make it at home.

Ok let’s talk Mexican Spiced Mochas!

Technically speaking, mochas are made with espresso, steamed milk, and chocolate syrup. My version here is coffee, regular milk, and a cocoa powder mixture.

Even though this recipe isn’t a true mocha (I know way too much about coffee drinks), let’s pretend it is because it sounds much better than Mexican Spiced Chocolate Coffee drink.

The recipe I listed below is for a single drink. Also, the amount of spice really depends on your chili powder and preference.

I used Aleppo chili powder, but if yours is spicier (or milder), then you may need to play with the amount.


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