Chai-Spiced Hot Chocolate
To crack the spices, place in a resealable plastic bag and tap with a rolling pin.
Recipe information
Total Time
25 minutes
Yield
6 Servings
Ingredients
4
cups low-fat (1%) milk
¾
cup bittersweet or semisweet chocolate chips (about 5 ounces)
10
cardamom pods, coarsely cracked
½
teaspoon (generous) whole allspice, coarsely cracked
2
cinnamon sticks, broken in half
½
teaspoon ground black pepper
¼
cup plus 1 tablespoon (packed) golden brown sugar
6
quarter-size slices fresh ginger plus ½ teaspoon grated peeled ginger
1
teaspoon vanilla extract, divided
½
cup chilled whipping cream
Preparation
Step 1
Combine first 6 ingredients, ¼ cup sugar, and ginger slices in heavy saucepan. Bring almost to simmer, whisking frequently. Remove from heat; cover and steep 10 minutes. Mix in ½ teaspoon vanilla.
Step 2
Meanwhile, whisk cream, 1 tablespoon sugar, grated ginger, and remaining ½ teaspoon vanilla in medium bowl to peaks.
Step 3
Strain hot chocolate. Ladle into 6 mugs. Top with dollops of ginger cream.