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Chocolate Chai




Source of Recipe


heath E


Recipe Introduction


Instead of wine and champagne, show your loved one you really care with a nonalcoholic dessert drink. Chocolate is always a favorite on Valentine’s Day, but this recipe combines cinnamon, ginger and cloves with rich cocoa for a warm spiced end to a delicious meal. Research shows that the antioxidants in tea and chocolate may improve blood vessel function and lower blood pressure. Remember though, that chocolate is a high calorie food, so moderate consumption is important for overall health.


List of Ingredients




Chocolate Chai



4 cardamom pods, cracked
1 (4-inch) piece cinnamon stick
4 whole cloves
1/4 tsp. anise seed
2 - 4 (1/4-inch) slices fresh ginger, peeled (see note*)
2 cups water
2 black tea bags
2 Tbsp. unsweetened natural cocoa powder
1/4 tsp. vanilla extract
2 cups unsweetened almond or soymilk
3 Tbsp. agave syrup, honey or stevia, or to taste

Recipe





Place cardamom, cinnamon, cloves, anise seed and ginger in medium saucepan, add 2 cups water, and place over medium-high heat. When water simmers, cover, and simmer over medium-low heat for 3 minutes. Remove from heat. Add tea bags, cover, and steep for 4 minutes. Remove tea bags, cover, and steep brewed tea with spices for 20 minutes. Strain to remove spices, and return spiced tea to saucepan.

In small bowl, whisk cocoa with 1/4 cup of hot tea until dissolved, then add to tea. Mix in vanilla, and almond or soymilk. Heat chai over medium-high heat until steaming. Sweeten to taste then pour into mugs, or divide chai among 4 mugs and sweeten it to taste individually.
Makes 4 servings.

Per serving: 120 calories, 3.5 g total fat (0 g saturated fat), 21 g carbohydrate, 4 g protein, 1 g dietary fiber, 65 mg sodium.