Chai Infused Hot Cocoa by now_forager | Quick & Easy Recipe | The Feedfeed
Chai Infused Hot Cocoa
"Frothy Chai Hot Chocolate with Milk Chocolate Ganache is on Now, Forager today! This hot chocolate is neither too rich nor too sweet. Instead, it's a luxurious and creamy experience due to it's silky chai-spiced milk chocolate ganache base. The top layer is a blanket of frothy chai bubbles and underneath lies the silky spiced hot chocolate. Keep this recipe on hand for the rest of the fall and winter months, so you're never without hot chocolate this season. I also share my favorite milk chocolate sources and some thoughts on why milk chocolate doesn't always deserve the bad wrap it's sometimes given."
-- @now_forager


Prep time 10mins
Cook time 20mins


For the Chai Milk Chocolate Ganache

  • 4 ounces heavy cream, plus more for reweighing
  • 6 cardamom pods, lightly crushed
  • 1/ 8 teaspoon black peppercorns, lightly crushed
  • 6 whole cloves
  • 1 star anise
  • 1/ 4 vanilla bean, split and seeds scraped
  • pinch fleur de sel
  • 2 tablespoons loose leaf black tea, like assam or darjeeling
  • 6 ounces milk chocolate, 38-46%

To Make the Chai Milk Chocolate Ganache


  • Step 1

    In a small pot, bring heavy cream, cardamom pods, black peppercorns, whole cloves, star anise, vanilla bean seeds and scraped pod, fleur de sel, and black tea to a boil. Remove from heat, cover, and let steep for 15 minutes.

  • Step 2

    Meanwhile, melt the milk chocolate over a double boiler, stirring occasionally to help the melting process. Or, melt the chocolate in a heat-safe bowl in the microwave, using 30-second intervals, stirring between each interval (monitor this very carefully as to not burn the chocolate). Set aside once melted.

  • Step 3

    Strain steeped cream into a clean bowl and discard spices. Transfer steeped cream back into the small pot and add more fresh cream until the weight is, again, 4-ounces. Bring to a simmer and then pour over the melted milk chocolate.

  • Step 4

    Using a small spatula, or spoon, gently stir the hot cream into the chocolate using small circular motions in the center of the chocolate bowl. As it combines gently stir in larger circular motions until the ganache is fully combined and smooth. Set ganache on counter top, at room temperature, until firm for about 8 hours or overnight. If preferred, allow ganache to cool at room temperature and then place in the refrigerator to firm up more quickly.

For the Frothy Chai Hot Chocolate

  • 3 ounces chai milk chocolate ganache, recipe above
  • 6 ounces 2% milk, or whole milk
  • pinch fleur de sel
  • 1 star anise, for garnish
  • Ground cinnamon, for dusting

To Make the Frothy Chai Hot Chocolate


  • Step 1

    Place the chai milk chocolate ganache into a high speed blender and set aside.

  • Step 2

    In a small pot, combine the milk and fleur de sel. Bring to a boil and pour over the ganache in the high-speed blender. Allow the hot milk and ganache sit for 1 minute before placing on the blender lid.

  • Step 3

    Securely place on the lid and blend on ‘high’, for 15-30 seconds, until very frothy. Pour chai hot chocolate into a clean mug, add star anise, and a light dusting of cinnamon to garnish. Repeat the process for the next two hot chocolates. Any remaining chai milk chocolate ganache may be stored, in an airtight container, in the refrigerator for up to 1-month.

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