Rich and decadent white hot chocolate is infused with chai tea, and topped with frothed milk and cinnamon sugar, for a sweet treat that's perfect for breakfast, brunch, or dessert.
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 2Drinks
Calories 673kcal
Ingredients
2 1/2CupsMilkdivided
2BagsChai Tea
1CupWhite Chocolate Chips
1PinchSalt
1/4tspVanilla Extract
1/2CupHeavy Cream
1/2tspSugar
1/8tspCinnamon
Instructions
In a small pot, heat 1 1/2 cups of the milk, over medium high until hot. It should be bubbling but don't let it boil. Turn off the heat and add the tea bags. Let steep for 5-7 minutes.
Squeeze any excess liquid from the tea bags, and heat the milk mixture again until it just starts to bubble. Add the chocolate chips, 1/4 cup at a time, stirring each batch until they are melted.
Add in the salt, vanilla, and heavy cream. Cook, stirring frequently for about 5 minutes, being careful not to let it boil over. Split between two 12-oz coffee mugs. Mix together the cinnamon and sugar in a small dish.
Meanwhile, froth the remaining cup of milk in on of three ways: a. If you have an espresso machine, use the steamer until the milk is warm to the touch and frothy. b. Heat the milk in a heatproof jar or mug that can hold twice the volume, in the microwave for 45 seconds, and then use a milk frother until it's foamy.c. Add the milk to a 1-pint mason jar, and seal tightly. Shake vigorously for 30 seconds. Then remove the lid and microwave for 45 seconds.
Top the mugs with the frothed milk. Top with the cinnamon sugar and serve immediately.
Notes
When cooking milk, watch it closely. It can go very quickly from small bubbles to boiling over, which is no fun to clean!
If you prefer, you can top these with whipped cream, sprinkles, chocolate shavings, or any of your other favorites.
If you don't have chai tea, you can infuse the milk with any mild-flavored black tea and add in two cinnamon sticks, 10 whole cloves, 1/2 tsp black peppercorns, 6 whole allspice berries, and/or a star anise as desired. Strain when you remove the tea bags.
For variations, try this with other tea flavors, such as earl grey or green. I would not use citrus-flavored teas in this.
Make ahead tip: Complete the first three steps, and then transfer the hot chocolate to a glass container. Let it sit covered loosely at room temperature until cooled. Then fully seal and transfer to the fridge, for 1-2 days. Froth the milk and top just before serving.