Cozy Up With Masala Chai Hot Chocolate

The days are getting shorter, the trees are shedding their technicolor leaves, and I'm starting to pile on the warm sweaters and burrow under cuddly blankets. Naturally, my mind starts drifting towards teas that have a little extra something- comfort, warmth, richness. Winter also means I'm looking for spice and sweet. The only time I really add flavor or sweetness to my tea is for a soothing cup of masala chai. Lately I've been bubbling warm pots of hot cocoa on the stove, and the other day I decided to add components of masala chai into my cocoa. There are many recipes out there for chai hot chocolate, but I'm rather fond of the one that I've come up with. The tea flavor really comes through, and the rich chocolate flavor makes everything super comforting and decadent. This is a warming, hearty cup with flavors (and feels) that will linger well past the last sip.

For the black tea in this recipe, you'll want to use something that brews up nice and strong. We don't need any fancy teas here, a broken leaf or even CTC will do just fine if you have it. I like to use a Kenyan or Irish Breakfast blend, and I've even used bags of PG tips when we have them on hand (my husband likes them, and I admit I don't mind a cuppa now and again). 

My big secret for this masala chai hot chocolate is to start with just the milk, water, ginger, and cinnamon. I like to heat this up and let it barely bubble for about 5-10 minutes. I find the ginger and cinnamon need time to infuse the milk, otherwise they get lost in the stronger flavors of cocoa and cardamom. A very low heat is key here, as the milk will very quickly turn into a volcano of foam cascading onto the stove top.

Tea Happiness' Masala Chai Hot Chocolate
serves 2 (or one very decadent cup)

1.5 cups milk (I like 2% cow's milk but you can use any milk of choice)
1/2 cup water
1 inch piece of fresh ginger, peeled and smashed
1 cinnamon stick
1/4 cup unsweetened cocoa powder (I love this one)
2 tbsp (or 2 tea bags) black tea
6 cardamom pods
5 whole cloves
5 peppercorns
3-4 tbsp sugar (to taste)

In a small saucepan combine the water, milk, ginger, and cinnamon stick. Slowly heat this up and let it slightly bubble bubble (do not let this boil or you'll have a milky mess all over the stovetop!) for about 5-10 minutes. Reduce heat and gently whisk in the cocoa powder and sugar (start with 3 tbsp of sugar, taste, and then add as desired). Once this is well incorporated, add the tea and remaining spices. Allow to simmer gently for 5 minutes. Stir occasionally to make sure you don't get a 'skin' on the top. Strain the mixture into a small teapot, and serve.

You could certainly garnish the masala chai hot chocolate with whipped cream, or sprinkle additional spices on top, but I like it straight up. The flavors are amazing and I don't think it needs any further embellishment!

Trust me, your kitchen will smell amazing after you whisk up a pot of this masala chai hot chocolate! Everyone will come running in for a taste. You can easily make a larger batch of this, but be sure to monitor the sugar and cocoa powder and taste as you go. 

The kids and I had so much fun sampling various versions of this masala chai hot chocolate, until we found just the right combination of flavors. If you'd like to serve it to little ones, I'd suggest omitting the tea, or at least cutting back on it. It's definitely got a bit of a caffeine kick from all the tea and cocoa. You can also use sweetened cocoa powder or a good quality hot chocolate mix in this recipe, but be sure to omit the extra sugar if you do. 

This weekend, cozy up with a few books, a big blanket and a few cups of this masala chai hot chocolate, and I guarantee you'll be ready for the blustery winter ahead.

Tea Recipe: Chocolate Masala Chai With Turmeric

The past few weeks have been unusually warm and humid here in NYC, but I know the chilly weather is creeping in. The wish for fall weather has left me craving warm and comforting sips.  The other day I wanted something chocolatey and spicy, and decided to take my favorite masala chai and give it a few tweaks. I was looking for something tasty but also a little different. I decided to add unsweetened cocoa powder, and on a whim, a wedge of fresh turmeric. I was hoping that the earthy turmeric would play well with the chocolate and spices. It did! The other unexpected ingredient I added is salt. I like to add a pinch of salt whenever I'm baking with chocolate so I thought I'd give it a try here too. I don't know the chemistry behind it, but it really enhances the flavor. It does the same in this recipe! Just a small pinch of salt will do. Since this worked so well, I decided to share the recipe with everyone. I love cooking and baking but I don't share many recipes. Let's change that.

I recommend using fresh ginger and turmeric for this recipe, it makes a huge difference. But you can use dried versions if you'd prefer. It's not always easy to find fresh turmeric! I was really happy with how this recipe turned out. It was so good that my kids greedily slurped up every bit that I gave them, and asked for more. Even my husband who isn't a fan of sweets was impressed with the flavor. Of course, I also saved a generous mug for myself.

Tea Happiness' Homemade Chocolate Masala Chai

Serves: about 2 Time: about 12 minutes

1 1/2 cups whole milk (any milk of choice will do, but I prefer cow's, almond, or coconut)

1/2 cup water

3 tbsp. unsweetened cocoa powder

2 tbsp. loose black tea (or 2-3 tea bags)

6 cardamom pods

1 small cinnamon stick

5 whole cloves

1 inch piece of fresh ginger, or 1/2 tsp dried

1/2 inch piece of fresh turmeric, or 1/4 tsp dried

2-3 tbsp. granulated sugar (or to taste)

pinch of salt

Make the tea: In a small saucepan heat the milk and water slowly over low heat until it starts to get warm and slightly bubbly around the edges. Don't do this over high heat, or the liquid will erupt onto the stovetop! Once warm, whisk in the cocoa powder until combined. Then add the tea, spices (I like to crack open the cardamom pods for more flavor), ginger, and turmeric. Let everything lightly simmer (remember, that milk can bubble over!) for about 10 minutes. Turn off the heat and add 2 tbsp of sugar and the pinch of salt. Stir gently until dissolved. Taste, and add more sugar if desired. I like to start with less, and then add more if necessary. Once you have enough sugar stirred in, strain into mugs and sip happily!

Alterations: If you'd like to eliminate the tea to serve it to kids, you can use rooibos, or simply leave the tea out altogether. You can always add a little more cocoa if that's the case. You can also add other flavors to the tea as well, vanilla works nicely.

I'll definitely be making this treat on gray afternoons, and after snowy adventures. Or on warm fall days when I'm wishing it was a bit cooler outside. My kids have already requested this tea for this weekend! I'd love to know what twists you make on masala chai, feel free to share with me in the comments.

Steep Thoughts: Masala Chai and Cute Photobomb Edition

Cutest Masala Chai Photobomb

The weather is frigid here in the NY area, and since I drink hot tea year-round, I look for something with an added kick of warmth and comfort when the icicles form in the subway system. Masala chai is my go-to, with warming spics and comforting creamy sweetness. I usually make my own from scratch, which is my favorite way to go.

See, icicles in in the Times Square subway station!

I was recently at Patel Brothers, a large Indian grocery store in Jackson Heights, Queens, where I made a beeline for the tea aisle. This wasn't easy to do given all the tasty distractions along the way, but I was on a mission. The tea aisle consisted of different varieties of black tea (bagged and loose), and a few types of instant masala chai. I was intrigued and ended up taking home a mix that was loose tea with added spices and flavors. I was skeptical, but curious.

The ingredients list in order: tea, ginger, black pepper, long pepper, nutmeg, cardamom, clove, cinnamon. It also says 'contains added flavor, natural masala'. The ingredient list is promising, and I like that you can see tea. The leaves are CTC processed, which I believe is common in masala chai.

I boiled the tea in a cup of water, added the same amount of milk, and let the whole thing reduce for a few minutes until the water cooked out a bit. A few teaspoons of sugar at the very end, and the tea was ready for its close-up.

I was surprised at the result. It tasted like my idea of a good masala chai. Spicy, humming with caradmom, ginger, and cloves with a peppery finish. I could even taste the cinnamon. Not as nuanced as a homemade version, but still satisfying.

For under $5 a container, this was a good purchase. The large container will last a long time. The 'natural ingredients' give me pause, since I don't like mystery additives in my tea. But this is a tea I'll reach for when I'm craving masala chai and missing the proper ingredients.

If you are looking for alternative ways to create masala chai quickly and cannot get to an Indian grocery store, you can prepare a loose masala chai mix with milk and sweetener similar to what I did above, try powdered Tipu's Chai or use delicious Dona Chai if it is sold in your area.

Cozying up with a mug of warm masala chai and my favorite little photobomber and the Littlest Tea Critic is my idea of a perfect winter afternoon. Even when they steal large glups of my tea. What's your favorite tea to sip when the temperature is unbearably cold?