I’m excited to share my Ginger Hot Chocolate Recipe that marries rich dark chocolate with cardamom, cloves, and ginger using dried pantry spices you probably already have.

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I didn’t expect a cup of hot chocolate to feel like a grown-up secret, but this chai spiced version does. With rich dark chocolate and a whisper of ground cardamom the flavor flips from familiar to strangely elegant, floral and a little smoky, not just sweet.

I kept thinking it reads like a Spiced Hot Chocolate that could convert anyone who thinks cocoa is boring. And when the ginger notes show up it leans into Ginger Hot Chocolate territory without shouting.

I make this when I want to be surprised, the kind of drink you brag about then wish you’d saved the recipe for yourself.

Ingredients

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Whole milk: creamy base adds protein and calcium, mild sweetness, makes drink comforting.
Dark chocolate: rich source of antioxidants, some fiber, bittersweet cocoa flavor balances sugar.
Unsweetened cocoa: intense chocolate notes, low fat, adds depth and slight bitterness.
Brown sugar: caramel sweetness, quick energy, use less if you watch sugar intake.
Cinnamon: warm, sweet spice, antioxidant benefits, helps round the chai notes in drink.
Cardamom: floral, citrusy kick, may aid digestion, gives chai its signature lift.
Black pepper: tiny heat boost, enhances other spices, optional but clever for depth.

Ingredient Quantities

4 cups whole milk or any milk you got

1 cup heavy cream optional for extra richness

4 oz (115 g) dark chocolate, 60 to 70% cocoa, chopped

2 tbsp unsweetened cocoa powder

3 tbsp light brown sugar or more to taste

1 tsp vanilla extract

1/4 tsp fine sea salt

1/2 tsp ground cardamom

1/8 tsp ground cloves

1/2 tsp ground ginger

1 tsp ground cinnamon

Pinch of ground black pepper optional

How to Make this

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1. Gather and measure everything: 4 cups whole milk, 1 cup heavy cream (optional), 4 oz (115 g) chopped dark chocolate, 2 tbsp unsweetened cocoa powder, 3 tbsp light brown sugar, 1 tsp vanilla extract, 1/4 tsp fine sea salt, 1/2 tsp ground cardamom, 1/8 tsp ground cloves, 1/2 tsp ground ginger, 1 tsp ground cinnamon, and a pinch of black pepper (optional).

2. In a small bowl whisk together the cocoa powder, brown sugar, salt and all the spices so they’re evenly mixed. This keeps spice clumps from forming later.

3. Put the milk and cream in a medium saucepan and sprinkle the cocoa-spice mix over the top. Let it sit a minute so the powders start to hydrate, then whisk to combine. This helps dissolve the cocoa better.

4. Heat the milk over medium low heat, whisking often until it’s steaming and little bubbles form around the edges. Don’t let it boil, you’ll scorch the milk and ruin the texture.

5. Turn the heat down to low and add the chopped chocolate a handful at a time, whisking constantly until each addition is melted and the mixture is completely smooth. Tempering like this prevents clumps.

6. Keep it on low and simmer very gently for 1 to 2 minutes to let the flavors marry and the drink thicken slightly. Stir the bottom and sides so nothing sticks.

7. Remove from the heat and stir in the vanilla. Taste and add more brown sugar if you like it sweeter, or a tiny extra pinch of salt to brighten the chocolate. If you used pepper add just a tiny pinch if you want that warm spice bite.

8. For an ultra silky cup strain the hot chocolate through a fine mesh sieve into a pitcher or heatproof bowl to catch any undissolved spice bits or chocolate grit. If you’re impatient skip the straining, it’ll still be delicious.

9. Pour into warmed mugs and top as you like with whipped cream or marshmallows and a sprinkle of cinnamon or cardamom. Drink right away, it’s best hot.

Equipment Needed

1. Medium saucepan (2–3 qt)
2. Small mixing bowl
3. Whisk
4. Measuring cups and spoons (or kitchen scale for 115 g chocolate)
5. Heatproof spatula or wooden spoon
6. Fine mesh sieve
7. Heatproof pitcher or large heatproof bowl (for straining)
8. Warm mugs for serving

FAQ

Q: Can I make this dairy free? A: Yes, use full fat canned coconut milk or a rich plant milk like oat or cashew, add a splash of coconut cream or extra oat milk for richness, heat gently so the milk does not separate.

Q: What chocolate should I use if I dont have 60 to 70% dark chocolate? A: Use any good quality dark or semisweet chocolate, or chocolate chips, just taste and adjust sugar, if you only have unsweetened cocoa you will need more sugar and a bit of cream or butter to get that silky texture.

Q: Can I make this ahead and reheat? A: Yes, cool and store in the fridge up to 3 days, reheat slowly over low heat while whisking, it may thicken so add a splash of milk if needed, you can also freeze portions for about a month but expect slight texture change when thawed.

Q: How do I change the spice level? A: Start with the recipe amounts, then add more cinnamon or cardamom if you want it warmer, add less ginger or cloves if you prefer milder, or steep whole chai spices in the milk for 8 to 10 minutes and strain for a fresher cleaner flavor.

Q: How do I get a frothy cafe style top? A: Use a handheld frother, immersion blender, or shake hot chocolate in a sealed jar then pour, a steam wand on an espresso machine works best, whisk vigorously by hand if thats all you got.

Q: Any tips for sweetness or flavor swaps? A: Substitute brown sugar with maple syrup or honey, add a pinch of salt to boost flavor, a little espresso or instant coffee deepens the chocolate note, and a splash of vanilla makes it rounder, taste as you go cause everyone likes it different.

The Best Chai Spiced Hot Chocolate Recipe Substitutions and Variations

Whole milk: try oat milk for a creamy feel, soy for a closer dairy texture, or almond milk if you want it lighter. Use the same volume but expect almond to be a bit thinner.
Heavy cream: swap with coconut cream 1 to 1 for dairy free, or use a can of evaporated milk for richness, or stir 1 to 2 tablespoons butter into the milk, it helps the body of the drink.
Dark chocolate: if you only have semisweet use the same weight, you’ll get a sweeter cup. If you only have cocoa powder mix about 3 tablespoons cocoa plus 1 to 2 tablespoons butter or coconut oil to replace the chocolate fats and sweeten to taste.
Light brown sugar: use maple syrup or honey for a warmer flavor, start with a little less and add to taste, or swap coconut sugar 1 to 1 for a similar caramel note.

Pro Tips

1) Heat slow and watch the edges. Use a heavy bottom pan or a double boiler if you got one, and whisk every minute so the milk wont scorch. If you see tiny skin forming, scrape and whisk it back in or lower the heat more.

2) Bloom the powders and temper the chocolate for silky texture. Sprinkle the cocoa and spices on top of the cold milk for 30–60 seconds before whisking, chop the chocolate small and add it in batches so it melts smoothly. If you still get grit, blitz briefly with an immersion blender or push through a fine sieve.

3) Infuse spices then strain for clean flavor. Tie ground spices or whole pods in a tea ball or cheesecloth, steep low and slow, then remove or strain—you get big flavor without the gritty bits. Toasting whole cardamom or cinnamon briefly in a dry pan first makes them smell way better.

4) Fixes, storage and serving hacks. If it needs body, whisk in a tablespoon of heavy cream or a tiny slurry of cornstarch and cold milk, heat through. Make a concentrate by simmering less milk and dilute when serving, store in fridge up to 3 days and reheat gently with a splash of milk so it doesnt separate.

The Best Chai Spiced Hot Chocolate Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m excited to share my Ginger Hot Chocolate Recipe that marries rich dark chocolate with cardamom, cloves, and ginger using dried pantry spices you probably already have.

Servings

servings

Calories

369

kcal

Equipment: 1. Medium saucepan (2–3 qt)
2. Small mixing bowl
3. Whisk
4. Measuring cups and spoons (or kitchen scale for 115 g chocolate)
5. Heatproof spatula or wooden spoon
6. Fine mesh sieve
7. Heatproof pitcher or large heatproof bowl (for straining)
8. Warm mugs for serving

Ingredients

4 cups whole milk or any milk you got
1 cup heavy cream optional for extra richness
4 oz (115 g) dark chocolate, 60 to 70% cocoa, chopped
2 tbsp unsweetened cocoa powder
3 tbsp light brown sugar or more to taste
1 tsp vanilla extract
1/4 tsp fine sea salt
1/2 tsp ground cardamom
1/8 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
Pinch of ground black pepper optional

Directions

Gather and measure everything: 4 cups whole milk, 1 cup heavy cream (optional), 4 oz (115 g) chopped dark chocolate, 2 tbsp unsweetened cocoa powder, 3 tbsp light brown sugar, 1 tsp vanilla extract, 1/4 tsp fine sea salt, 1/2 tsp ground cardamom, 1/8 tsp ground cloves, 1/2 tsp ground ginger, 1 tsp ground cinnamon, and a pinch of black pepper (optional).
In a small bowl whisk together the cocoa powder, brown sugar, salt and all the spices so they’re evenly mixed. This keeps spice clumps from forming later.
Put the milk and cream in a medium saucepan and sprinkle the cocoa-spice mix over the top. Let it sit a minute so the powders start to hydrate, then whisk to combine. This helps dissolve the cocoa better.
Heat the milk over medium low heat, whisking often until it’s steaming and little bubbles form around the edges. Don’t let it boil, you’ll scorch the milk and ruin the texture.
Turn the heat down to low and add the chopped chocolate a handful at a time, whisking constantly until each addition is melted and the mixture is completely smooth. Tempering like this prevents clumps.
Keep it on low and simmer very gently for 1 to 2 minutes to let the flavors marry and the drink thicken slightly. Stir the bottom and sides so nothing sticks.
Remove from the heat and stir in the vanilla. Taste and add more brown sugar if you like it sweeter, or a tiny extra pinch of salt to brighten the chocolate. If you used pepper add just a tiny pinch if you want that warm spice bite.
For an ultra silky cup strain the hot chocolate through a fine mesh sieve into a pitcher or heatproof bowl to catch any undissolved spice bits or chocolate grit. If you’re impatient skip the straining, it’ll still be delicious.
Pour into warmed mugs and top as you like with whipped cream or marshmallows and a sprinkle of cinnamon or cardamom. Drink right away, it’s best hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.