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This recipe starts at 03:32
This decadent, rich cup of chocolate is the definition of cozy. It's warm, velvety, sweet and spicy.
It's great on it's own, but it's even better with a dollop of coconut whip on top. Curl up and indulge in a cup!
Find our recipe for chocolate whip here!
Chai Hot Chocolate
▸ ▹ Vegan, soy-free, gluten-free, nut-free
Yield: 2 servings
Prep Time: 3 min
Cook Time: 5-7 min
Total Time: 10 min
1.5 cups (325 mL) unsweetened plant-based milk*
1/4 cup (50 g) chopped vegan dark chocolate
2 Tbsp (15 g) unsweetened cocoa or cacao powder
1 Tbsp (15 g) raw sugar
1 inch knob of ginger, cut into slices
3 cinnamon sticks (ours were 5cm/2 inches long)
6 cardamom pods, cracked open in half
4 whole cloves
Pinch of ground cayenne pepper (optional)
Homemade coconut whip cream
Whisk all ingredients together in a small sauce pan over medium-high heat. Stir often and watch to avoid scorching the plant milk and chocolate.
Once heated through, let it gently simmer for 3 minutes, stirring throughout. Then remove from the heat, pour through a strainer and serve. Top with coconut whip if desired. Enjoy!
*Nutrition tip: try to use a plant-based milk that is fortified with calcium (offers approximately 120 mg calcium per 100 mL serving). If you want to read more on calcium, check out our article here.
Storage: keep in an air-tight container in the fridge for up to 2 days.
Variations: use 1/2 tsp ginger powder, 1 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg and a pinch of cayenne pepper.
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