Creamy Vegan Hot Chocolate (Chai Spice)
Infuse all the warm spices of chai into this creamy vegan hot chocolate drink, perfect for the holiday season!
Equipment
- Whisk
- 2 Saucepans
- Mortar & Pestle
- Tea Strainer
Ingredients
For the Coconut Snowmen
- 2 large vegan marshmallows
- 1 oz vegan semisweet chocolate chips or baker's chocolate
- 2 tablespoons sweetened shredded coconut
For the Drink
- ½ cup (125mL) oat milk
- ½ cup (125mL) canned coconut milk
- ¼ tsp vanilla extract
- ⅛ tsp ground cinnamon
- ¼ teaspoon grated fresh ginger
- 4 teaspoons (8g) cacao powder
- 1 black cardamom pod crushed with seeds
- 2 green cardamom pods crushed with seeds
- 1 clove crushed
- 2 tbsp (30mL) maple syrup
- 1 bag Indian black tea
- pinch pink salt
- vegan coconut whipped cream optional
Instructions
For the Coconut Snowmen
- Melt the 1 oz of chocolate in a small saucepan over low heat. Continuously stir until melted. Remove from heat.
- Keep the shredded coconut ready in a small bowl. Using clean hands (or using a toothpick), dip one half of each marshmallow into the melted chocolate, then roll it in the coconut. Place on a plate to dry, and then refrigerate (or freeze, so it sets quicker). This should be done 20 minutes in advance, so the chocolate has time to harden.
For the Drink
- Grind the cardamom and cloves with a mortar and pestle before using.
- In a saucepan over medium heat, add the rest of the ingredients, including the cardamom and cloves. Whisk the mixture occasionally and allow it to come to a boil.
- Pour the hot chocolate using a tea strainer into a mug. Top it with vegan whipped cream (optional), and then take the marshmallows out of the fridge and place on top. Enjoy warm!
Notes
Did you make this recipe? Tag @peanut_palate on Instagram and hashtag it #peanutpalate
- Nutrition information was calculated without marshmallow and whipped cream topping.