Chai Hot Chocolate
Prep: 5 minutes
Warm, rich hot chocolate is a decadent comfort on winter days. Did you know that it can also be part of a healthy cancer-protective diet?
This spicy twist on traditional cocoa from the American Institute for Cancer Research includes tea and chocolate, both of which have been shown to reduce inflammation and lower blood pressure. Stop by the spice section at your grocery store and prepare to enjoy your new favorite hot chocolate.
Reprinted with permission from the American Institute for Cancer Research. View more great recipes at aicr.org/healthyrecipes.
4 cardamom pods, cracked
1 (4-inch) piece cinnamon stick
4 whole cloves
1/4 tsp. anise seed
2 - 4 (1/4-inch) slices fresh ginger, peeled
2 cups water
2 black tea bags
2 Tbsp. unsweetened natural cocoa powder
1/4 tsp. vanilla extract
2 cups unsweetened almond or soymilk
3 Tbsp. agave syrup or honey, or to taste
- Place cardamom, cinnamon, cloves, anise seed and ginger in medium saucepan, add two cups of water and place over medium-high heat.
- When the water simmers, lower heat to medium-low, cover and simmer for three minutes.
- Remove from heat. Add tea bags, cover and steep for four minutes.
- Remove tea bags, cover and steep brewed tea with spices for 20 minutes.
- Strain to remove spices and return the spiced tea to your saucepan.
- In a small bowl, whisk cocoa with 1/4 cup of hot tea until dissolved, then add to tea.
- Mix in vanilla and add almond milk or soymilk. Heat chai over medium-high heat until steaming.
- Sweeten to taste, then pour into four mugs.