Chai Hot Chocolate Recipe

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By Dana Jacobi

Chocolate may seem decadent but in moderation, it can be part of a healthy cancer-protective diet. This recipe combines cinnamon, ginger and cloves with rich cocoa for the perfect warm, spiced drink for a cold day. Plus, lab studies have shown that compounds in tea and chocolate may have health protective effects, like reducing inflammation and lowering blood pressure.


  • 4 cardamom pods, cracked
  • 1 (4-inch) piece cinnamon stick
  • 4 whole cloves
  • 1/4 tsp. anise seed
  • 2 – 4 (1/4-inch) slices fresh ginger, peeled*
  • 2 cups water
  • 2 black tea bags
  • 2 Tbsp. unsweetened natural cocoa powder
  • 1/4 tsp. vanilla extract
  • 2 cups unsweetened almond or soymilk
  • 3 Tbsp. agave syrup or honey, or to taste

Makes 4 servings.

Per Serving: 120 calories, 3.5 g total fat (0 g saturated fat), 21 g carbohydrate, 4 g protein, 1 g dietary fiber, 65 mg sodium.

Prep Time:5 minutes

Cook time:40 minutes


  1. Place cardamom, cinnamon, cloves, anise seed and ginger in medium saucepan, add 2 cups water, and place over medium-high heat. When water simmers, cover and simmer over medium-low heat for 3 minutes. Remove from heat. Add tea bags, cover and steep for 4 minutes. Remove tea bags, cover, and steep brewed tea with spices for 20 minutes. Strain to remove spices, and return spiced tea to saucepan.
  2. In small bowl, whisk cocoa with 1/4 cup of hot tea until dissolved, then add to tea. Mix in vanilla, and almond or soymilk. Heat chai over medium-high heat until steaming. Sweeten to taste then pour into mugs, or divide chai among 4 mugs and sweeten it to taste individually.

*Note: Ginger root varies in thickness. If you have a fat piece, 2 slices may be enough.

About the Author
Dana Jacobi takes a fresh look at deliciously healthy food. She is the author of fifteen cookbooks, including The Power Greens Cookbook.

Originally published on and republished with permission.


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