What could be better than a hot beverage on a winter day? When I saw this recipe for chai-spiced hot chocolate (with ginger whipped cream) I knew I had to make it. It was actually a little strange because I had already decided I was going to make chai tea this month and do a comparison of homemade chai tea and chai tea brewed from tea bags but I hadn’t gotten around to doing that yet. This seemed like a great consolation (and even more incentive to make the chai tea). The recipe below is found in the February Bon Appetít. I accidentally left out the vanilla from the chocolate mixture and it still tasted amazing. Seriously, this is a delicious twist on traditional hot chocolate. Enjoy!


  • 4 cups low-fat (1%) milk
  • ¾ cup bittersweet chocolate chips
  • 10 cardamom pods, coarsely cracked
  • ½ teaspoon whole allspice, cracked
  • 2 cinnamon sticks, broken in half
  • ½ teaspoon freshly ground black pepper
  • 5 tablespoons (packed) golden brown sugar, divided
  • 6 quarter-size slices fresh ginger plus ½ teaspoon grated peeled fresh ginger
  • 1 teaspoon vanilla extract, divided
  • ½ cup chilled whipping cream


  • Combine first 6 ingredients, 4 tablespoons brown sugar, and ginger slices in medium saucepan. Bring almost to simmer, whisking frequently. Remove from heat; cover and steep 10 minutes. Mix in ½ teaspoon vanilla.
  • Meanwhile, whisk cream, remaining 1 tablespoon brown sugar, grated ginger, and remaining ½ teaspoon vanilla in medium bowl to peaks.
  • Strain hot chocolate. Ladle into 6 mugs. Top each with dollop of ginger cream.

Nutritional Information

One serving contains the following:
Calories (kcal) 293.89
%Calories from Fat 57.4
Fat (g) 18.74
Saturated Fat (g) 10.43
Cholesterol (mg) 37.17
Carbohydrates (g) 30.05
Dietary Fiber (g) 1.73
Total Sugars (g) 25.16
Net Carbs (g) 28.31
Protein (g) 8.09