I’m pretty sure the minute December hits I instantly start craving gingerbread and hot chocolate. Pumpkin spice is but a memory and I’m ready for new holiday flavors.
I mean, I still love pumpkin spice, but it’s time to switch things up.
My Double Chocolate Hot Cocoa is still one of my favorite drinks to make leading up to Christmas, but I wanted to play around with it a bit and that’s how this drink came to be.
I know chai doesn’t scream Christmas, but the warm spices involved make it perfect for winter. I also had some raw cacao hanging out in my fridge so why not make white hot chocolate with it? Now, this isn’t your typical white chocolate (which isn’t really chocolate anyway) so don’t get excited and think it’s going to taste like Hershey’s Cookies N’ Cream bars or anything. It’s rich and creamy but subtly sweet instead of immediately rot your teeth sweet.
Mmmm rotting teeth and Hershey’s Cookies N’ Cream. I’m like the Hemingway of delicious food writing. True story.
If you want to try a fun twist on your traditional hot chocolate, give this a try. Or you can just stick with the classic. Chocolate is chocolate and I won’t judge!
Chai White Hot Chocolate
- 2 cups full-fat coconut milk
- 2 chai tea bags (I used these)
- 1 tbsp coconut sugar
- 2-3 tbsp chopped raw cacao butter
- 1 tsp cinnamon plus more for sprinkling
- Put the coconut milk in a saucepan and heat over medium-low until it just starts to bubble. Keep stirring so the bottom doesn’t scald.
- Once the milk just starts to bubble put the heat on low and add the chai tea bags. Steep the milk for 5 minutes, stirring to keep it from burning. Remove the tea bags and squeeze out excess milk.
- Bump the heat up again to medium-low and add the coconut sugar and chopped cacao butter. Stir until the cacao butter has melted. Whisk in the cinnamon.
- Using either a blender or immersion blender, blend the milk for 2 minutes or until there is a nice layer of foam on top. Pour into mugs and sprinkle with extra cinnamon.