Creamy, chocolatey, warm and perfect for the holiday season! I wanted to combine a classic hot chocolate with the warm spices you would normally find in masala chai. At the time I first made this drink, my husband was constantly requesting my masala chai. As someone who tries not to have caffeine in the evening, I decided to make this instead. It is caffeine-free as it isn't made with tea, but is still the perfect pick-me-up on a cold winter evening.
Types of milk:
I normally use regular milk to make this spiced hot chocolate. If you're vegan, opt for something creamy like oat milk or coconut milk. I've tried both, and they're the perfect substitutions! Sometimes I even combine milk with coconut milk for an extra creamy and indulgent treat.
*Makes two servings*
-2 cups of milk (if vegan, use something creamy like oat milk or coconut milk)
-1/2 stick of Ceylon cinnamon
-3 whole cloves
-1/2 tsp of ground cardamom
-1/4 tsp of grated ginger
-1 tbsp cocoa powder
-1/4 cup of semi-sweet chocolate chips
-sugar to taste (optional)
In a pot over medium heat, combine all of the above ingredients.
As it begins warming through, whisk the mixture so that it doesn't burn.
Let it simmer for 3-5 minutes, and continue whisking every 30 seconds.
Turn off the heat and allow the mixture to steep and cool for 5 minutes.
Strain, serve and top with whatever you want! My favourite topping is whipped cream and chocolate shavings!