There’s nothing like a warm mug of chai-spiced hot chocolate to chase away the chill of a brisk Manhattan day. This simple recipe combines the rich flavors of cocoa with aromatic chai spices, creating a delightful treat that feels like a cozy hug in a cup. Plus, it’s made with wholesome ingredients like coconut milk and medjool dates, making it a perfectly sweet treat for the whole family. My kids love coming home from school to the smell of this delicious drink simmering on the stove. It’s a little family ritual we’re hooked on. Try another family favorite like the Italian sliders recipe for your next meal .
Why you’ll love this recipe
This chai-spiced hot chocolate is more than just a regular hot cocoa. It’s velvety smooth, perfectly spiced, and refined sugar-free, making it a little healthier without sacrificing taste. The combination of chai spices adds a comforting warmth, while the medjool dates provide natural sweetness. It’s quick to make, ideal for those busy days when you want something comforting fast.
Ingredients
- 1 cup canned light coconut milk
- 1 cup water
- 2 Tbsp cocoa powder
- 3-4 large medjool dates, pitted
- 1 ½ tsp cinnamon
- 1-1 ½ tsp ground ginger
- 1/2 tsp vanilla extract
- 1/8 tsp ground cardamom
- 1 pinch sea salt
- 1 pinch black pepper (optional)
- 1 pinch ground nutmeg (optional)
- 1 pinch ground cloves (optional)
Step-by-step instructions
- Add all ingredients to a high-speed blender and blend on high until creamy and smooth with no visible pieces of dates remaining — about 1 minute. Taste and adjust, adding another date or two for sweetness if preferred.
- Transfer the mixture to a small saucepan and heat over medium heat, stirring occasionally, until steamy and warmed through, about 3-5 minutes.
- Serve warm garnished with coconut whipped cream or marshmallows (both optional). Leftovers keep in an airtight container or jar in the refrigerator for 3-4 days.
Recipe tips & variations
- If you’re not a fan of coconut milk, you can use any milk alternative or regular milk instead.
- For extra warmth, add a small pinch of cayenne pepper.
- Want it creamier? Use full-fat coconut milk.
- Adjust the spiciness to your taste. You can omit any spice or add more based on preference.
Storage & reheating
Store any leftover chai-spiced hot chocolate in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. Avoid microwaves as they can affect the flavor and texture.
FAQs
Can I use fresh ginger instead of ground ginger?
Yes, you can use fresh ginger if you prefer. Grate it finely to infuse the drink with its aroma, but start with a smaller amount and adjust to taste.
What if I don’t have medjool dates?
If medjool dates aren’t available, you can substitute with another type of date or a natural sweetener like maple syrup or honey.
Can I make this in a slow cooker?
Certainly! To make chai-spiced hot chocolate in a slow cooker, blend the ingredients first and then transfer to the slow cooker, heating on low for about 1-2 hours.
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Chai-Spiced Hot Chocolate
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Dairy-Free
Description
A warm and cozy chai-spiced hot chocolate made with coconut milk and medjool dates for natural sweetness.
Ingredients
- 1 cup canned light coconut milk
- 1 cup water
- 2 Tbsp cocoa powder
- 3–4 large medjool dates, pitted
- 1 1/2 tsp cinnamon
- 1–1 1/2 tsp ground ginger
- 1/2 tsp vanilla extract
- 1/8 tsp ground cardamom
- 1 pinch sea salt
- 1 pinch black pepper (optional)
- 1 pinch ground nutmeg (optional)
- 1 pinch ground cloves (optional)
Instructions
- Add all ingredients to a high-speed blender and blend on high until creamy and smooth with no visible pieces of dates remaining — about 1 minute. Taste and adjust, adding another date or two for sweetness if preferred.
- Transfer the mixture to a small saucepan and heat over medium heat, stirring occasionally, until steamy and warmed through, about 3-5 minutes.
- Serve warm garnished with coconut whipped cream or marshmallows (both optional). Leftovers keep in an airtight container or jar in the refrigerator for 3-4 days.
Notes
- If you’re not a fan of coconut milk, you can use any milk alternative or regular milk instead.
- For extra warmth, add a small pinch of cayenne pepper.
- Want it creamier? Use full-fat coconut milk.
- Adjust the spiciness to your taste. You can omit any spice or add more based on preference.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg