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Chai Spiced Hot Cocoa with Cinnamon, Ginger and Cardamom
Cozy chai spiced hot cocoa infused with cinnamon, ginger and cardamom; an easy warming chocolate drink ready in minutes.
Warm Spiced Chai Hot Cocoa is a comforting beverage that marries classic hot chocolate with the aromatic flavors of traditional masala chai. Prepared by simmering milk (or a plant-based alternative) with unsweetened cocoa powder, a touch of sugar or sweetener, and a balanced blend of warming spices—such as cinnamon, cardamom, ginger, cloves, and black pepper—it offers a richer, spicier twist on standard cocoa drinks. The result is a creamy, subtly spiced cup that delivers both the deep chocolate notes of cocoa and the fragrant complexity of chai. Typically enjoyed during chilly mornings, winter evenings, or festive gatherings, this drink serves as a cozy alternative to coffee or tea while providing familiar seasonal flavors.
Chai Spiced Hot Cocoa with Cinnamon, Ginger and Cardamom
Ready in about 10 minutes, this recipe turns everyday pantry items into a barista-style drink without fancy tools or syrups. Use it as a flexible template—adjust the heat with more ginger, swap in oat or coconut milk for a vegan pour, or finish with a quick froth for café-worthy foam.
Prep Time
5 minutes
5 minutes
Cook Time
7 minutes
7 minutes
Total Time
12 minutes
12 minutes
Ingredients
Whole milk 2 cups
- Water ½ cup
- Chai tea bags (black tea) 2 bags
- Unsweetened cocoa powder 2 tablespoons
- Dark chocolate, finely chopped 2 ounces
- Granulated sugar (or light brown sugar) 2 tablespoons
- Ground cinnamon ½ teaspoon
- Ground ginger ¼ teaspoon
- Ground cardamom ¼ teaspoon
- Ground cloves ⅛ teaspoon
- Freshly ground black pepper pinch
- Pure vanilla extract ½ teaspoon
- Sea salt small pinch
- Whipped cream (optional) as desired
- Mini marshmallows (optional) handful
- Cinnamon stick (optional) 1 stick
- Chocolate shavings (optional) 1 tablespoon
- Ground nutmeg (optional) pinch
- Star anise (optional) 1 pod
- Honey (optional) 1 teaspoon
- Dark rum or bourbon (optional) 1 ounce
Method
Pour milk into a small saucepan
- Whisk in unsweetened cocoa powder until no dry streaks remain
- Stir in brown sugar until dissolved
- Add ground cinnamon, ground ginger, and ground cardamom to the pan
- Drop in a cinnamon stick and a pinch of black pepper for deeper chai flavor
- Set the saucepan over medium heat
- Whisk continuously while heating until the mixture is steaming but not boiling
- Lower the heat to a gentle simmer and let the spices infuse for 2 minutes, whisking occasionally
- Taste the cocoa and adjust sweetness or spice to preference
- Remove the pan from the heat
- Strain the hot cocoa through a fine-mesh sieve into mugs to remove any spice sediment
- Garnish with whipped cream or a sprinkle of cinnamon if desired
- Serve the chai spiced hot cocoa immediately while hot
Nutrition (whole recipe)
Calories
771 kcal Protein
22 g Fat
41 g Carbs
82 g Fiber
10 g Sugar
64 g
771 kcal Protein
22 g Fat
41 g Carbs
82 g Fiber
10 g Sugar
64 g
Notes
Bloom the cocoa and spices in a tablespoon of hot butter or coconut oil for 30 seconds before adding the milk; the fat unlocks richer chocolate notes and prevents grainy clumps. Swap half the milk for canned coconut milk when you want an ultra-lush texture, and finish with a tiny pinch of salt to sharpen all the flavors.
why this recipe
This chai spiced hot cocoa marries the velvety richness of traditional cocoa with the aromatic warmth of cardamom, ginger, cinnamon, and cloves, creating a soothing mug that feels simultaneously familiar and thrillingly new. Each sip offers a balanced depth of chocolate while the gentle heat of the chai spices lingers on the palate, turning an everyday indulgence into a sensory escape. Easy to prepare yet sophisticated in flavor, it’s the perfect recipe for elevating cozy nights in, impressing guests with minimal effort, or simply treating yourself to a luxurious moment of calm.
FAQs
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Frequently Asked Questions
Can I make this Chai Hot Cocoa dairy-free or vegan, and if so, what milk alternatives work best?
Absolutely—simply swap the whole milk for a non-dairy option such as oat, almond, soy, or coconut milk; all will froth well and let the chai spices shine. For the creamiest, most decadent result, use full-fat canned coconut milk or a barista-style oat milk, and be sure any chocolate you add is labeled dairy-free to keep the drink fully vegan.
Can I make this Chai Hot Cocoa ahead of time and reheat it later?
Yes—prepare the cocoa, let it cool, then refrigerate it in an airtight jar for up to 3 days. Reheat gently over low heat (or in short microwave bursts), whisking to restore smoothness and taking care not to let it boil; add fresh toppings and a splash of milk if it thickens.
Can I substitute the sugar with alternative sweeteners like maple syrup or stevia?
Yes—liquid sweeteners such as maple syrup, honey, or agave work beautifully; start with 1–1½ tablespoons, taste, and adjust, adding them after the cocoa is hot so they dissolve evenly. Stevia (granular or liquid) is also fine, but because it’s markedly sweeter than sugar, begin with just a pinch or a few drops and build up slowly to avoid over-sweetening; note that some brands can leave a slight herbal after-taste that’s masked nicely by the chai spices.