New American Plate Challenge

Chocolate Chai

Weekly Recipe
Serves 4

Instead of wine and champagne this holiday season, enjoy this dessert beverage. Chocolate is often a favorite, 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.


  • 4
    cardamom pods, cracked
  • 1
    (4-inch) piece cinnamon stick
  • 4
    whole cloves
  • 1/4 Teaspoon
    anise seed
  • 2-4
    (1/4-inch) slices fresh ginger, peeled
  • 2 Cups
  • 2
    black tea bags
  • 2 Tablespoons
    unsweetened natural cocoa powder
  • 1/4 Teaspoon
    vanilla extract
  • 2 Cups
    unsweetened almond or soy milk
  • 3 Tablespoons
    agave syrup, honey, stevia, or to taste


  1. 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.

  2. 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.

  3. *Note: Ginger root varies in thickness. If you have a fat piece, 2 slices may be enough.

Nutrition: 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.


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