Chai Hot Chocolate Recipe

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45295728 - masala chai chocolate with spices and star anise, cinnamon stick, peppercorns, on sack and wooden background, vintage color tone

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.

Ingredients:

  • 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

Directions

  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 AICR.org and republished with permission.

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