Chai-Spiced Hot Chocolate Mocktail
A cozy, decadent blend of rich hot chocolate and warming chai spices—cinnamon, ginger, cardamom, and vanilla—for a sweet, creamy, non-alcoholic winter treat. Perfect for chilly nights in.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- High-speed blender
- Heat-safe mugs
- Spoon: For stirring.
- Fine-mesh strainer
Ingredients
- 2 cups milk dairy, oat, or coconut
- 2 tablespoons unsweetened cocoa powder or cacao powder
- 2 bags chai tea or 2 tsp loose-leaf chai
- 1-2 tablespoons medjool dates or sweetener of choice pitted and chopped
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg
- Pinch of ground cloves
- Tiny pinch black pepper
- 0.25 teaspoon vanilla extract
- Whipped cream or coconut whipped cream for topping
- Mini marshmallows optional
- Cinnamon stick or extra ground cinnamon for garnish
Instructions
- Heat the milk in a saucepan over medium-low heat until warm, but do not boil.
- Whisk in cocoa powder or cacao until smooth. Add chai tea bags and let steep for 5 minutes (or simmer with loose tea, then strain).
- Stir in medjool dates or sweetener, cinnamon, ginger, nutmeg, cloves, black pepper, and vanilla extract.
- For extra creaminess, blend the mixture in a high-speed blender until smooth.
- Pour hot chocolate into mugs. Top with whipped cream, coconut cream, or marshmallows, and garnish as desired.
Notes
Oat or coconut milk for dairy-free. Add more spices or sweetener to taste. Skip whipped cream for a lighter version, or try iced for a cool spin. Make ahead and reheat as needed.