This fall we’ve been Chai crazy in my house. Chai tea, chai scones, chai everything. So when it finally got cold enough to stir up the hot chocolate, I couldn’t resist chai-afying the recipe. Using mulled cider techniques and slow simmering spices with an excellent base like Pacific’s Select Soy Vanilla, this recipe takes the cake– literally. Hot Mulled Chocolate Chai is all the decadent chocolate holiday dessert treat you’ll need. Cheers! Or as we say in my family, “l’chaim!”
Omit or use vegan substitute*
1. In a 2 quart saucepan, combine Select Soy Vanilla Non Dairy Beverage, cardamom, cinnamon, ginger juice, cocoa powder and sugar.
2. Turn the heat to low and whisk until well blended. Heat on very low flame for 7-8 minutes until hot but not simmering.
3. Divide Hot Mulled Chocolate Chai between four mugs. Top with miniature marshmallows. Garnish with a pinch of cocoa or shaved bittersweet chocolate if desired.