Creamy, decadent, and flavorful chai spiced hot chocolate. Made dairy-free and vegan for a wholesome and delicious treat!
delicious creamy chai spiced hot chocolate
Is there a better way to stay cozy this winter than with a cup of hot cocoa!? Yes! By adding warm chai spices to your cup of chocolate goodness – together it feels like a big warm hug on a cold winter’s day.
Chai spices, a mixture of cinnamon, cardamom, ginger, allspice, cloves, nutmeg, and black pepper, work perfectly with dark chocolate. The bold, slightly sweet and earthy spice blend compliments the rich, robust chocolate. Together they create the dreamiest combo that’s irresistible!
- good quality dark chocolate or chocolate chips
- unsweetened vanilla almond or cashew milk
- maple syrup
- pure vanilla extract
- cacao or cocoa powder
- chai spice blend
more about the chai spice blend
You have two options for the chai spice blend.
First, you can make your own. This is my personal preference because it’s more cost effective and you can control the flavor profile (aka increase or decrease the quantities of your favorite and least favorite spices in the blend). I have a guide on how to create your own chai spice blend HERE.
Of course, you could also just buy a chai spice blend at your local grocery store or spice market. Admittedly, it can be hard to find sometimes and a bit expensive. But in that case, simply make your own!
Either way, I highly recommend adding the chai spice blend to your hot cocoa as it adds depth of flavor that amps up your hot chocolate to a whole new level!
how is this wholesome?!
I incorporated a few simple swaps to lighten up this hot chocolate without sacrificing flavor.
First, I used an unsweetened almond milk – it stills keeps the hot chocolate creamy without tons of fat and sugar. I also used a high quality dark chocolate and cacao powder – both full of antioxidants and low in sugar. I also only sweetened it with a hint unrefined pure maple syrup and a hint of pure vanilla. It’s not loaded with white sugar like some hot cocoa recipes.
The result is a creamy, luscious, and delicious hot chocolate that’s also refined sugar free, dairy-free, and vegan.
how to make chai spiced hot chocolate
This couldn’t be simpler!
First, combine the vanilla almond milk and chopped dark chocolate in a medium sauce pan and heat over medium heat. Stir occasionally until the chocolate is fully melted. Whisk in the remaining ingredients until smooth and no lumps from the cacao powder are present. Bring the mixture to a gentle boil, whisking occasionally, until pleasantly warm and frothy. Pour into 2-3 mugs.
I also like to finish my hot chocolate with a dairy-free whipped cream and a touch more chai spice, but totally optional!
make it an adult hot cocoa
This recipe would work beautifully with dark spiced rum or bourbon for an extra little kick (I would add 1-2 tablespoons per glass, but of course add as much or as little as you like!)
Picture this: drinking a warm, delicious, slightly boozy cup of chai spiced hot cocoa by the fire watching a holiday movie, with your Christmas tree or holiday lights glistening in the background (children fast asleep of course. Pure magic!
This chai chocolate is super luscious and creamy, full of warm spices, and perfectly sweet. It’s a great cozy drink for those chilly nights.
If you make this chai spiced hot chocolate please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Chai Spiced Hot Chocolate
- 2 ¾ cups unsweetened vanilla almond milk cashew or even light coconut milk works too*
- 1/3 cup dark chocolate morsels I recommend Enjoy Life, Hu, Lily’s or other high quality low sugar brand
- 2 tablespoons cacao powder cocoa powder works too
- 2-4 tablespoons maple syrup depending on sweetness level desired
- 1 ½ tablespoons chai spice blend
- 1 tsp. vanilla
- Pinch sea salt
- Dairy-free whipped cream
Combine the almond milk and dark chocolate morsels in a medium sauce pan over medium heat.
Stir occasionally until the chocolate is fully melted. Whisk in the remaining ingredients until smooth and no lumps from the cacao are present. Bring the mixture to a gentle boil, whisking occasionally, until pleasantly warm and frothy. Pour into 2-3 mugs.
Top with whipped cream, if using.
Note: if you use coconut milk, it will be slightly thicker and have a slight coconut flavor.