Chai Mexican Hot Chocolate
This Chai Mexican Hot Chocolate is the cultural crossover you didn’t know you needed! I was craving something warm and comforting, and this recipe was perfect. The Mexican hot chocolate has warming spices like cinnamon, while the traditional Indian chai has spicy and sweet spices like cloves, peppercorn and sugar. It is so delicious, you must try.
Ever since I was a little girl I could always count on a delicious cup of traditional Mexican hot chocolate to bring me some extra joy, warmth, and to cure my chocolate cravings! I wanted to enjoy my favorite hot chocolate but also wanted the heart-warming spices of Chai, and I’m so happy with what I came up with!
Chai has been around since dinosaurs roamed the Earth. That was dramatic but you get what I’m saying! Legend has it that 5,000 years ago, a king in what is now India created Chai as part of a medicinal practice. Although it probably wasn’t much like your favorite iced chai tea latte from the drive through, next time a hot, loose leaf chai brings you some relief when you have a cold, you can thank this very wise king!
You all know that I’m all about reaping all the benefits from what our Earth grows for us, so the Chai was a no brainer. The benefit of adding chocolate is highly increased serotonin from what should be an ear to ear smile from the delicious sweetness. I can’t guarantee that last part but it sure does the trick for me! While you can use any hot chocolate of choice, a delicious, high quality chocolate Like Ibarra is what I prefer to really compliment the strong spices of the chai.
This drink will awaken your inner child and make you feel like an adult all at the same time. Best enjoyed under a nice warm blanket!
PREP TIME
5min
COOK TIME
10min
TOTAL TIME
15min
INGREDIENTS
- 3 Cups Favorite Milk of Choice (I used Oat)
- 1/2 Cup Water
- 1 Tsp Vanilla Extract
- 6 Cardamom Pods
- 1/2 Star Anise
- 7 Peppercorns
- 5 Cloves
- 1/2 Tsp Fennel
- 1 Inch Piece of Ginger, peeled
- 1/2 Tablet Bar of Mexican Hot Chocolate (I love Ibarra)
- 2 Tbsp Sugar or Pure Maple Syrup
- 1 Tbsp or (Tea Bag) Black Tea (for decaf option: Rooibos Tea)
EQUIPMENT
- 1 Large Pot
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Add all of your whole spices to a mortar and pestle. Mash well.
- To a pot, add milk and water. Let it simmer then add in ginger, vanilla and Mexican chocolate. Simmer untill chocolate dissolves, then add in chai spices and tea. Continue to simmer for 5-6 minutes. Then add in sugar, mix, turn off heat and let sit for 5 minutes before serving. Strain and enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
