Hot Chocolate Chai
Ingredients
- 2 tablespoons whole cardamom pods
- 2 teaspoons whole cloves
- 2 cinnamon sticks
- 1 whole stars of anise
- 1/2 teaspoon black peppercorns
- 1 tablespoon thinly sliced fresh ginger
- 2 cups milk, any type
- 2 cups water
- 4 black tea bags
- 1 to 3 tablespoons rapadura, dark brown sugar, or sweetener of choice
- 4 ounces dark chocolate
Preparation
Cover the cardamom, cloves, cinnamon, anise, and peppercorns with cheesecloth or parchment paper on a sturdy work surface. Use a rolling pin or a cast-iron skillet to gently crush the spices and help release their aromas. Wrap the crushed spices and the fresh ginger in the cheesecloth or put them in a large tea ball.
Put the milk, water, and spice bundle or tea ball in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-low, and simmer gently for 15 minutes.
Return the mixture to a boil over high heat, then turn off the heat and immediately add the tea bags. Let steep for 5 minutes, then strain.
Place back on the stove and bring to simmer. Turn off flame and add your sweetener of choice. Add the chocolate and stir to dissolve. Serve warm