Naughty Chocolate Chai Recipe
Make Naughty Chocolate Chai Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spiced Chocolate Chai Base
Chai Spice Mix (freshly crushed)
Finishing & Optional Boozy Additions
Method
Chai Spice Mix (freshly crushed)
Crush spices
Lightly crush the cardamom pods, cloves and peppercorns with the flat side of a knife or in a mortar and pestle until the pods crack and the spices release their aroma. Snap the cinnamon stick into smaller pieces so it fits in the saucepan.
Keep the crushed spices and sliced ginger ready — these will steep with the liquid to infuse the chai.
Spiced Chocolate Chai Base
Steep tea
After the water simmers for 1–2 minutes and the spices are aromatic, add the black tea leaves. Reduce heat to low and let the tea and spices steep in the simmering water for 3 minutes, partially covered.
Add milk and chocolate
Stir in the whole milk and unsweetened cocoa powder. Increase heat to medium-low and warm until small bubbles form at the edges — do not boil vigorously. Whisk to dissolve the cocoa powder.
Melt chocolate & sweeten
Once warm, add the finely chopped dark chocolate, brown sugar and honey. Whisk continuously until the chocolate is melted and the sugar is dissolved, about 2–3 minutes. Taste and adjust sweetness as needed.
Strain
Remove from heat. Using a fine mesh sieve, strain the chai into a heatproof pitcher or saucepan to remove tea leaves, spice shards and ginger slices. Press lightly on solids to extract flavors, then discard solids.
Finish
Stir in the vanilla extract and a pinch of sea salt to brighten flavors. If adding alcohol, stir in 2 tsp dark rum or bourbon per serving now (optional).