Hot Drinks Recipe

Prepare spices

Lightly crush the cardamom pods and peppercorns with the side of a knife or mortar and pestle. Break the cinnamon into a short piece. Slice fresh ginger thinly if using fresh.

Boil water with spices

In a small saucepan, combine 1 cup water, crushed cardamom, cloves, crushed peppercorns, broken cinnamon and sliced ginger. Bring to a gentle boil over medium heat and simmer for 3 minutes to extract flavor.

Add tea and milk

Add 2 tsp black tea leaves to the spiced water and pour in 1 cup whole milk. Increase heat and bring to just under a boil (do not let it boil over). Reduce heat and simmer for 2 minutes, stirring occasionally.

Sweeten and strain

Add 1.5 tbs sugar (adjust to taste), stir until dissolved. Remove from heat and strain the chai through a fine mesh sieve into cups to remove tea leaves and spices.

Serve hot immediately. Optionally garnish with a light grating of cinnamon.

Mix cocoa

In a small bowl, whisk together 2 tbs cocoa powder, 2 tbs sugar and a pinch of salt with a couple tablespoons of the milk to form a smooth paste (this prevents clumping).

Heat milk

Heat the remaining milk in a small saucepan over medium heat until hot and steaming but not boiling (about 3–4 minutes).

Combine and enrich

Whisk the cocoa paste into the hot milk until fully incorporated. Add the 1 oz chopped dark chocolate (if using) and 0.25 tsp vanilla extract, whisking until the chocolate melts and the drink is smooth.

Finish and serve

Taste and adjust sweetness. Pour into mugs and top with whipped cream or marshmallows (about 2 tbs). Serve immediately.

Brew tea

Bring 0.5 cup water to a near-boil and steep the Earl Grey tea bag (or 1 tsp loose leaves in an infuser) for 3–4 minutes depending on desired strength.

Sweeten and flavor

Remove the tea bag or leaves. Stir in 1 tsp honey or sugar and 1 tsp vanilla syrup (or 1/4 tsp vanilla extract).

Steam or froth milk

Heat 1 cup milk gently on the stove or with a milk steamer until very hot. Froth the milk with a frother or whisk until foamy.

Pour the steamed milk over the brewed tea, holding back foam with a spoon, then spoon foam on top. Serve hot.

Combine spices and milk

In a small saucepan, whisk together 1 cup milk, 0.5 tsp ground turmeric, 0.25 tsp ground cinnamon, 0.25 tsp ground or grated fresh ginger and a pinch of black pepper.

Heat and infuse

Warm the mixture over medium-low heat until hot and steaming, whisking frequently to fully incorporate the spices and prevent sticking, about 3–5 minutes. Do not boil.

Sweeten and froth

Remove from heat, stir in 1 tsp honey or maple syrup to taste. Optionally froth briefly with an immersion frother for a light foam.

Pour into a mug and serve immediately. Sprinkle a little cinnamon on top if desired.