Chai White Hot Chocolate
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.
Servings 2 Drinks
Calories 673kcal
Ingredients
- 2 1/2 Cups Milk divided
- 2 Bags Chai Tea
- 1 Cup White Chocolate Chips
- 1 Pinch Salt
- 1/4 tsp Vanilla Extract
- 1/2 Cup Heavy Cream
- 1/2 tsp Sugar
- 1/8 tsp Cinnamon
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.