Chai Spiced Hot Cocoa Recipes

Steps:

• In a spice grinder or with a mortar and pestle, combine cardamom pods and peppercorns; grind until aromas are released., In a large saucepan, bring water to boil. Add cardamom mixture, honey, cinnamon sticks, cloves, star anise and ginger; simmer 5 minutes or according to taste. Remove from heat. Add tea bags; cover and steep 5 minutes., Meanwhile, in a small saucepan, heat milk. Strain tea, discarding spices and tea bags. Stir in hot milk and vanilla. Pour into mugs. If desired, sprinkle with nutmeg.

Steps:

• Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard.
• Top with a serving of Reddi-wip. Sprinkle with cinnamon, if desired.

Steps:

• 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 1/2 teaspoon vanilla.
• Meanwhile, whisk cream, remaining 1 tablespoon brown sugar, grated ginger, and remaining 1/2 teaspoon vanilla in medium bowl to peaks.
• Strain hot chocolate. Ladle into 6 mugs. Top each with dollop of ginger cream.

Steps:

• Heat milk or water until it's nearly boiling.
• Combine remaining ingredients in your favorite mug.
• Add hot milk or water and stir.
• Add whipped topping or marshmallows or your favorite cocoa toppings.

Steps:

• Toast cardamom, coriander, peppercorns, and 5 cinnamon sticks in a large pot over medium-high heat until fragrant, about 1 minute. Add ginger and 8 cups water.
• Using a peeler, peel orange zest into long strips about 3" each. Reserve 6 pieces for garnish, then add remaining zest to pot.
• Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Remove from heat and stir in honey and tea. Let steep 5 minutes.
• Strain through a fine-mesh sieve into a large bowl or pot. Divide among mugs and top off with rum. Garnish with reserved orange peels and cinnamon sticks.
• Do Ahead
• Tea mixture, without rum, can be made 1 week ahead; cover and chill.

Steps:

• In a large saucepan, heat cream and tea bags over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; steep 5 minutes. Remove tea bags; whisk in the chocolates, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream and cinnamon sticks.