This sweet and spiced chai is a cross between gingery masala chai and rich hot cocoa—truly the best of both cozy drink worlds. This recipe uses a blend of ginger, green cardamom, and cinnamon to invoke the classic flavors of masala chai but feel free to play with the spices to your liking. As always with chai, using a good quality black tea is imperative for a strongly steeped tea. We recommendPG TipsorTetley British Blendtea bags. To bring out those floral chocolaty notes, we add vanilla extract for aroma and honey to sweeten.
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What you’ll need
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Mortar and Pestle
$24 At Amazon
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Medium Saucepan
$39 At Amazon
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Mesh Sieve
$13 At Amazon
Ingredients
4–6 servings
Special equipment
Step 1
Crushone 2" piece ginger, scrubbed,one 3" cinnamon stick, and10 green cardamom podswith mortar and pestle. Transfer to a medium saucepan and add4 black tea bags (such as Tetley British Blend or PG Tips),¼ cup honey,2 Tbsp. unsweetened cocoa powder,2 tsp. vanilla extract,¼ tsp. kosher salt, and 4 cups water. Place saucepan over medium heat and bring liquid to a boil, stirring occasionally. Pour in1½ cups whole milk, stir to combine, and return to a boil.
Step 2
Immediately strain chai through a fine-mesh sieve into mugs; discard spices and tea bags.
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