Chai Spiced Cocoa~ an exemplary thick hot cocoa advanced with the warming flavors of chai tea. This thick hot cocoa will warm you up on the coldest day!
I went through the end of the week clustered in at home… it’s been during the 40s here in LA. That is a genuine chill for us Angelenos. Furthermore, I got my vehicle in for adjusting late Friday, failing to remember that I’d be without a vehicle for a few days over a lovely basic end of the week when I ought to be out completing ‘things. So I chose to get all zen about it and make the best of my home capture. I went for an all out PJ stylish, I wrenched up the warmth, did a smidgen of web based shopping, and tried different things with some uber solace food. Like this Chai Cocoa.
I love cocoa, yet now and again it tends to be cloyingly sweet and after a couple of tastes I’ve had enough. These warm Indian flavors make it a more complex encounter, and I joyfully exchanged my morning espresso for a major cup of it. I utilized every one of the flavors you ordinarily find in Chai tea, and subbed in a rich thick cocoa for the tea. It gives hot cocoa a totally different rent on life, and I figure it would be THE ideal thing to keep warm in a simmering pot for a colder time of year early lunch. I especially like this thought in light of the fact that, while I love the flavors in chai tea, I don’t cherish dark tea. This gives me those warm colorful flavors in a base of thick chocolate. Shared benefit.
- 5 cups whole milk
- 4 Tbsp dark unsweetened cocoa powder
- 4 Tbsp confectioner’s sugar
- 1/2 tsp cornstarch
- 4 star anise
- 1 cinnamon stick broken in 2 pieces
- 6 whole cloves
- 1/2 tsp white peppercorns
- 1/2 tsp whole allspice
- 1/4 tsp fennel seeds
- 1 tsp cardamom pods lightly crushed
- 3 thin slices fresh ginger
- a used vanilla bean optional but delicious
- Pour the milk into a saucepan and put over low heat.
- Mix the cocoa, sugar, and cornstarch with a little water to make a loose paste. Pour the paste into the milk and stir or whisk to combine.
- Add the whole spices and let the cocoa slowly heat until it just comes to a simmer. The longer you let it steep, the stronger the spice flavor will be.
- Strain into large mugs and serve with whipped cream. Garnish with a star anise if you like.