Chai Spiced Cacao

This warm and creamy chai cacao combines rich cacao with cinnamon, cardamom, ginger, cloves, star anise, and a touch of honey for a cozy homemade drink filled with chocolate and chai spice flavor.

Course Beverages

Cuisine Indian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 137kcal

Author Diane Gail

Ingredients

2 cups plant milk unsweetened
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon coarse grind black pepper
3 anise stars
3 tablespoons cacao powder
2 tablespoons honey
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Pour the plant milk into a saucepan. Add the cinnamon, cardamom, ginger, cloves, black pepper, and star anise.
Warm over medium low heat until the milk is steaming but not boiling. Reduce the heat to low and steep for 5 minutes, stirring occasionally.
Remove from the heat. Line a strainer with a coffee filter or clean flour sack towel and strain the milk to remove the spices and sediment. Return the infused milk to the saucepan.
Whisk the cacao powder with a small amount of the warm infused milk until smooth. Add it to the saucepan and whisk until completely incorporated.
Add the honey and whisk until dissolved. Warm over low heat until the chai cacao reaches your preferred drinking temperature without allowing it to boil.
Remove from the heat and stir in the vanilla extract. Pour into mugs and serve warm.

Notes

Any creamy, neutral flavored plant milk can be used. Cashew milk gives the chai cacao a particularly creamy texture, while oat milk is another good option.
For a vegan version, replace the honey with your preferred plant based sweetener.
The amount of honey can be increased to taste, as the bitterness of cacao and sweetness of plant milk vary.
For a frothy chai cacao, use a handheld frother or whisk vigorously just before serving.
For a more indulgent drink, top with a dollop of whipped cream and a light sprinkle of ground cinnamon.

Nutrition