Chai Spiced White Hot Chocolate

Chai Spiced White Hot Chocolate is a sweet yet delicate blend of frothy milk, white chocolate and Indian spices. It is indulgent and warming and makes the perfect drink now the chillier days of Autumn are emerging.

When I was growing up I’d occasionally end up on a day trip, just me and my Mum, to our nearest city (Nottingham) for a bit of shopping. Back then, there was not a Starbucks or a Costa on every street corner. Instead there were independent cafes, even in some of the department stores. It was bliss, even if I didn’t realise it at the time. If I was lucky (which was 99.9% of the time) we would have time to stop off for a drink. And you’ve guessed it, I had a favourite place to go based on the quality of hot chocolate I could slurp there. It came topped with whipped cream, a dusting of cocoa powder and a chocolate flake. It was my childhood self’s dream come true.

Perhaps it’s due to these trips with my mother, 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.

Since I’ve got older, I have turned into a bit of a hot chocolate snob though and 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.

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 replacing the suppertime milk with a homemade hot chocolate. Often I serve up a straight hot chocolate or a white hot chocolate. But occasionally I like to surprise my girls with something a little different.

Just recently, I’ve been experimenting with hot chocolate and my Masala Chai Syrup. The result is this handsome Chai Spiced White Hot Chocolate. It’s 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 Chai Tea Latte.

Unsurprisingly, my girls have given it the big thumbs up.

I find that the spices marry particularly well with white chocolate. White chocolate is sweeter than regular chocolate and doesn’t over-power the delicate spices. The result is a rather sweet, indulgent hot chocolate drink with a twist. I like to serve this Chai Spiced White Hot Chocolate simply with a dusting of nutmeg or cinnamon. But if you want to splurge, a dollop of whipped cream works very nicely indeed.

Are you a sucker for an indulgent warming drink? Me too. Lucky for you I have a stash of ideas to tempt you with:

• Golden Milk (Turmeric Milk)
• Candy Cane Hot Chocolate with Popping Candy
• Maple and Bourbon Hot Chocolate
• Hot Mulled Apple and Blackberry Juice
• Blackberry Hot Chocolate

Chai Spiced White Hot Chocolate

Jane Saunders

Chai Spiced White Hot Chocolate is a sweet yet delicate blend of frothy milk, white chocolate and Indian spices. It is indulgent and warming and makes the perfect drink now the chillier days of Autumn are emerging.

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Course: Drink, Non-alcoholic Drink

Cuisine: Worldwide

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1 serving

Ingredients

• 180 ml/ 3/4 cup Whole milk180 ml/ 3/4 cup Whole milk
• 20 g/ 3/4 oz White chocolate20 g/ 3/4 oz White chocolate
• 20 ml/ 4 tsp Masala Chai Syrup20 ml/ 4 tsp Masala Chai Syrup

To serve

• Whipped creamWhipped cream
• Freshly grated nutmeg or ground cinnamonFreshly grated nutmeg or ground cinnamon
• Cinnamon stickCinnamon stick

Instructions

• Heat the milk in a small saucepan until scalding
• Chop the white chocolate and add to the hot milk. Stir until melted
• Pour the chocolate milk and the syrup into a blender with a heatproof jug and blitz for 30 seconds
• Pour into a mug and top with whipped cream (if using), a scattering of freshly grated nutmeg or some ground cinnamon and a cinnamon stick
• Serve immediately

Notes

If you do not have a blender, use a hand whisk to give the chocolate milk a really good beating just before serving. This will ensure the white chocolate blends into the milk nicely and helps create a little froth Not into cow’s milk? Most non-dairy alternatives should work fine.

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