Vanilla Chai Hot Chocolate
Make this dairy-free Vanilla Chai Hot Chocolate with bold chai spices, warm vanilla, and rich chocolate. It’s the ultimate cozy winter drink!
It’s officially hot chocolate season!
Now that the colder weather is here, I find myself making hot chocolate almost every night. My usual rotation is my classic healthy hot chocolate, a peppermint hot chocolate, or my gingerbread hot chocolate. The newest addition? This vanilla chai hot chocolate.
Chai tea has always been one of my comfort drinks (if you haven’t tried my pumpkin spice chai latte yet, consider this your sign). So the idea of mixing chai, chocolate, and vanilla felt like it needed to happen. One sip and… yep, it’s magic.
This hot chocolate is basically winter in a mug. It gets it’s bold chai flavor from steeping a chai tea bag in warm milk (plus extra chai spices for good measure). Vanilla bean paste brings those warm vanilla notes, and a square (or two) off your favorite chocolate bar adds the most decadent richness.
Why You’ll Love This Vanilla Chai Hot Chocolate
- Bold chai flavor with warm vanilla notes…talk about cozy!!
- Quick and simple to make
- Creamy and indulgent, yet completely dairy-free
- Perfect for chilly winter nights, holiday gatherings, or movie marathons (my kind of night!!)
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements.
- Chai Tea Bag:Â For those bold chai flavors.
- Non-Dairy Milk: Soy milk is my go-to for creaminess, but oat, almond, or cashew milk work. If you aren’t dairy-free, you can use regular milk.
- Dark Chocolate:Â Break off 2 squares of your favorite chocolate bar (or 2 tablespoons of chocolate chips) to melt into the hot chocolate. This makes it sooo rich and creamy!
- Cocoa Powder: Use your favorite cocoa powder here. I like Trader Joe’s brand.
- Maple Syrup:Â Adds a touch of natural sweetness.
- Vanilla Bean Paste:Â We’re using vanilla bean paste for a highly concentrated vanilla flavor. Vanilla extract will work in a pinch, but the flavor won’t be as strong.
- Spices: A blend of cinnamon, ginger, cloves, and cardamom help boost the chai spices.
How to Make Vanilla Chai Hot Chocolate
- Steep the tea: Add the non-dairy milk to a small saucepan and bring it to a simmer. Remove from heat, add the chai tea bag, and steep for 10–15 minutes, depending on how strong you like it. Discard the tea bag.
- Add the chocolate and spices:Â Add the dark chocolate, cocoa powder, maple syrup, vanilla, and spices to the saucepan with the warm milk.
- Heat and whisk continuously: Place the saucepan over low-medium heat and whisk continuously for 8–10 minutes, until smooth and creamy. Avoid boiling!
- Serve and enjoy:Â Pour into mugs and top with your desired toppings. I garnished mine with non-dairy whipped cream, a cinnamon stick, star anise pod, and shaved chocolate.
Megan’s Tips
- Use vanilla bean paste: For the strongest vanilla flavor, I recommend using vanilla bean paste, as it has a more intense flavor than vanilla extract since it’s made from vanilla extract, ground vanilla bean powder, and vanilla bean seeds.
- Whisk continuously: Creamy hot chocolate is the goal here, so keep whisking to remove any clumps and make it as smooth as possible.
- Taste and adjust:Â Want it sweeter? Add more maple syrup. Love spice? Be generous with the spices. For me, this recipe is perfect as-is, but adjust to your preference!
- Add a pinch of salt: Just a small pinch of salt enhances all the flavors.
- Don’t let it boil: Keep the heat on low to medium so it doesn’t boil!
Topping Ideas
I love topping mine with a dollop of non-dairy whipped cream, a cinnamon stick, star anise pod, and shaved chocolate. Can’t beat it! Some more ideas:
- coconut whipped cream
- mini marshmallows
- shaved chocolate
- cinnamon stick
- star anise pod
- dusting of cocoa powder
Sip it with a slice of my healthy banana bread or dunk a chocolate chip cookie right in. I won’t judge!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Vanilla Chai Hot Chocolate
Ingredients
- 1 chai tea bag
- 1 ½ cups non-dairy milk
- 2 tablespoons vegan chocolate chips, or 2 squares of a chocolate bar
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla bean paste
- â…› teaspoon ground cardamom
- â…› teaspoon ground cinnamon
- â…› teaspoon ground ginger
- â…› teaspoon ground cloves
Instructions
- Steep the tea: Add the non-dairy milk to a small saucepan and bring to a simmer. Remove from heat, add the chai tea bag, and steep for 10–15 minutes, depending on how strong you like it. Discard the tea bag.
- Add the chocolate and spices:Â Add the chocolate, cocoa powder, maple syrup, vanilla, and spices to the saucepan with the warm milk.
- Heat and whisk continuously: Place the saucepan over low-medium heat and whisk continuously for 8–10 minutes, until smooth and creamy. Avoid boiling!
- Serve and enjoy:Â Pour into mugs and top with your desired toppings (I garnished mine with non-dairy whipped cream, a cinnamon stick, star anise pod, and shaved chocolate). Enjoy!
Equipment
Notes
- Use vanilla bean paste: For the strongest vanilla flavor, I recommend using vanilla bean paste, as it has a more intense flavor than vanilla extract since it’s made from vanilla extract, ground vanilla bean powder, and vanilla bean seeds.
- Whisk continuously: Creaminess is the goal here, so keep whisking to remove any clumps and make it as smooth as possible.
- Taste and adjust:Â Want it sweeter? Add more maple syrup. Love spice? Be generous with the spices. For me, this recipe is perfect as-is, but adjust to your preference!
- Add a pinch of salt:Â Just a small pinch of salt enhances all the flavors.
- Don’t let it boil: Keep the heat on low to medium so it doesn’t boil!
Rich, creamy, and perfectly spiced. I’m officially obsessed with this hot chocolate!