Spiced Hot Chocolate - a white hot chocolate recipe

Spiced Hot Chocolate is a sweet yet delicate blend of frothy milk, white chocolate and Indian chai spices. This white hot chocolate recipe is indulgent and warming. Make up a batch to reheat on demand.

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When I was growing up I’d occasionally end up on a day-long shopping trip to Nottingham with my Mum. We would always make time to stop at my favourite café for a treat. The hot chocolate there came topped with whipped cream, a dusting of cocoa powder and a chocolate flake. Bliss. I ordered it every time.

It's due to these trips that I’ve always had a nostalgic affection for hot chocolate. It makes me feel better if I’m down and positively buzzing if I’m already happy.

However, having been spoilt at a young age, I am a self confessed hot chocolate snob. These days, I rarely drink it away from home for fear that the quality will not live up to my expectations. Quite simply, I like to be in charge of the ingredients that go into my chocolate, the temperature and the adornments.

I'm particularly proud of this spiced hot chocolate though. It is made with fine ingredients and it is the ultimate autumn and winter comfort drink.

Why this Spiced Hot Chocolate is So Good

This white hot chocolate recipe has been carefully compiled to deliver a sweet drink with hints of creamy white chocolate and a delectable bunch of Indian spices more commonly paired with black tea in the classic masala chai drink.

Here the delicate spices marry particularly well with white chocolate, which doesn’t overpower them like dark or milk chocolate can.

And since white chocolate is undoubtedly sweet, a little goes a long way in this white hot chocolate recipe.

Best of all, unlike a masala chai, this handsome spiced hot chocolate sits well with a splurge of whipped cream and a dusting of ground spices. Hot chocolate and whipped cream are mandatory in my world.

Ingredients

Step by Step Instructions

Step 1: Begin by putting the spices into a pestle and mortar and crushing slightly

Step 2: Put the milk, spices and ginger into a pan. Heat to scalding, then turn the heat to the lowest setting and cook very gently for 5 minutes - do not let the milk boil

Step 3: Remove from the heat, cover the pan with a lid (or a plate) and let everything infuse for 45 minutes

Step 4: After 45 minutes, strain the milk through a sieve (or nut bag) then pour it into a clean pan

Step 5: Add the white chocolate & vanilla extract. Heat gently, stirring all the time until the chocolate has melted and the liquid is hot

I highly recommend topping this spiced hot chocolate with whipped cream, ground cinnamon and/or nutmeg and whole spices to garnish.

Tips and FAQs

There are just a few guidance tips I have to ensure you get the best out of this white hot chocolate recipe:

Expert Tips

• Give this recipe time. The milk needs to infuse for a minimum of 45 minutes to pick up the wonderful attributes that the spice blend has to offer
• Crush the spices lightly in a pestle and mortar but avoid grinding them to a powder
• To achieve a frothy top, use an handheld immersion blender to briefly blitz the spiced hot chocolate until frothy. Before blending, ensure that the milk comes well below halfway in the pan otherwise it might splash over the edge. You may need to return the drink to the heat briefly to bring back up to temperature
• Vary the level of spices used. Add a little more pepper and cloves for a more pronounced level of spice heat. Or add a little more nutmeg, vanilla or cardamom to enhance the character of these less fiery elements
• For a milder version use fewer spices and of course, it's easy to drop one spice out if you do not get along with its flavour
• For a culinary adventure, treat my spice list as a guide rather than gospel in this spiced hot chocolate recipe. Play around with different ones that you really enjoy
• Increase the amount of white chocolate in the recipe with caution. It is easy to add too much which creates an overly sweet drink and detracts from the spice profile

Frequently Asked Questions

More Enticing Hot Chocolate Recipes to Try

Despite my snobbery, my fond memories of drinking hot chocolate with my mother means I've been happily handing down this tradition to my own kids since they were little. We have a regular Friday night slot for a homemade hot chocolate with all the trimmings. Here are a few of our favourites:

Cioccolata Calda (Italian Hot Chocolate)

Cioccolata calda (aka Italian hot chocolate) is pure heaven for chocoholics. It is rich and thick, but still liquid enough to class as a drink not a dessert. And sweet joy, it takes just 10 minutes to make.

See this recipe

Salted Honey Hot Chocolate

This Salted Honey Hot Chocolate is a luxurious and intriguing comfort drink. The hot chocolate is made from real chocolate and sweetened with honey for a sublime chocolate taste. Topped with whipped cream flavoured with sea salt and honey for an extra flavour dimension. It’s very mellow and verging on addictive.

See this recipe

Caramelised White Chocolate "Hot Chocolate"

If you're craving a new addition to your hot chocolate repertoire, give hot chocolate made with Caramelised White Chocolate a whirl. It manages to combine toasty, nutty butterscotch flavours with a mellow sweetness that is sure to please. Pure magic.

See this recipe

Blackberry Hot Chocolate

Blackberry Hot Chocolate is dark, mysterious, intense & fun. Made with real blackberries, dark chocolate & milk – it’s perfect for snuggling up with in winter.

See this recipe

Have you made this spiced hot chocolate? Let me know how you got along by leaving a comment or rating below - your feedback is always helpful. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.

Chai Spiced Hot Chocolate

Jane Saunders

Spiced Hot Chocolate is a sweet yet delicate blend of frothy milk, white chocolate and Indian spices. This white hot chocolate recipe is indulgent and warming. Make up a batch and warm up on demand.

5 from 4 votes

Print Pin Rate

Course: Drink, Non-alcoholic Drink

Cuisine: Worldwide

Prep Time: 10 minutes

Infusing time: 45 minutes

Total Time: 55 minutes

Servings: 2 serving

Calories: 246kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 400 ml Whole milk
• ▢ 45 g White chocolate
• ▢ 8 Black peppercorns
• ▢ 6 Cloves
• ▢ 4 Allspice
• ▢ 1 Cinnamon stick 15-20 cm
• ▢ 2 Green cardamom pods
• ▢ ½ Nutmeg clove
• ▢ 1 Star anise
• ▢ 4 Slices ginger thinly sliced (1mm)
• ▢ ½ teaspoon Vanilla extract

To serve

• ▢ Whipped cream
• ▢ Freshly grated nutmeg or ground cinnamon
• ▢ Cinnamon stick

Instructions

• Begin by lightly crushing the whole spices in a pestle and mortar (but do not grind them to a powder). Start with the black pepper, cloves, allspice, nutmeg and star anise, then transfer to a bowl and do the same with the cinnamon. Finally, crack the cardamom pods open
• Put the cracked spices in a pan along with the ginger and milk. Heat until scalding, then turn the heat to the lowest setting and cook for 5 minutes, but do not let the milk boil
• After 5 minutes turn off the heat and cover the pan either with a lid or a plate. Leave to infuse for 45 minutes (or longer for a more pronounced spice flavour)
• Strain the milk through a fine-meshed sieve (or use a nut bag if you have one) then put into a clean pan along with the chocolate and vanilla extract
• Heat gently, stirring constantly, until the chocolate has melted and the liquid is piping hot
• (Optional) Use a handheld blender to froth the milk - just a couple of short pulses will turn the liquid frothy. Ensure your pan is large enough to do this without it spilling over the sides. If the liquid comes more than halfway up the pan transfer to a larger pan/ jug before blending. Reheat if necessary
• Pour into mugs and top with whipped cream (if using), a scattering of freshly grated nutmeg or some ground cinnamon and a cinnamon stick
• Serve immediately

Notes

Cooking Tips

• The milk needs to infuse for a minimum of 45 minutes to pick up the wonderful attributes that the spice blend has to offer
• Crush the spices lightly in a pestle and mortar but avoid grinding them to a powder
• Vary the level of spices used - add a little more pepper and cloves for a more pronounced level of spice heat or add a little more nutmeg, vanilla or cardamom to enhance the character of these less fiery elements
• For a milder version use fewer spices and of course, it's easy to drop one spice out if you do not get along with its flavour
• Treat my spice list as a guide rather than gospel in this white hot chocolate recipe - play around with different spices that you really enjoy
• Increase the amount of white chocolate in the recipe with caution. It is easy to add too much which creates an overly sweet drink and detracts from the spice profile

Make it Vegan

You can use any non-dairy milk for this chai hot chocolate. Keep in mind that each milk will display its own flavour profile and this may affect the overall flavour of the drink.

Coconut milk would make quite a decadent version with a luxurious, slightly thick texture and makes a great pairing with the chai spices

Reheating 

The infused milk can safely be heated through once. To make a batch of this chai hot chocolate for later use, go ahead and infuse the milk with the spices, but then let cool and store in the fridge until required. At this point, heat through and add the white chocolate before serving

If you have completed the recipe in full, so have already heated the milk twice, serve the leftovers chilled over ice. It makes a delicious milk shake. 

Using Milk or Dark Chocolate

Nothing bad will happen if milk or dark chocolate is used, but it will affect the overall taste and sweetness of this drink. Specifically, the level of the spice flavour may not be so bold, especially if using dark chocolate.

Nutrition Per Serving (Approximate)

Calories:246kcal | Carbohydrates:23g | Protein:8g | Fat:14g | Saturated Fat:8g | Cholesterol:25mg | Sodium:106mg | Potassium:330mg | Fiber:1g | Sugar:24g | Vitamin A:331IU | Vitamin C:1mg | Calcium:271mg | Iron:1mg

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