original photo by stephbond, processed by me.
People, I have become my mother. It is a fact. Every time I take my first sip of coffee from a well-known global coffee outlet, I think to myself not only is this ridiculously overpriced, but I could so easily make this at home. Which of course is exactly what my mother would say.
Imagine my delight when I came across the following recipe...
Chai Hot Chocolate (from Epicurious)
* 4 cups low-fat milk
* 3/4 cup bittersweet chocolate chips
* 10 cardamom pods, coarsely cracked (alternatively, use a little cardamom powder, or extra allspice)
* 1/2 teaspoon whole allspice, cracked
* 2 cinnamon sticks, broken in half
* 1/2 teaspoon freshly ground black pepper
* 5 tablespoons (packed) golden brown sugar, divided
* 6 quarter-size slices fresh ginger plus 1/2 teaspoon grated peeled fresh ginger
* 1 teaspoon vanilla extract, divided
* 1/2 cup chilled whipping cream
Combine first 6 ingredients, 4 tablespoons brown sugar, and ginger slices in medium saucepan. Bring almost to simmer, whisking frequently. Remove from heat; cover and steep 10 minutes. Mix in 1/2 teaspoon vanilla.
Meanwhile, whisk cream, remaining 1 tablespoon brown sugar, grated ginger, and remaining 1/2 teaspoon vanilla in medium bowl to peaks. Add more sugar to taste if not sweet enough for your taste.
Strain hot chocolate. Ladle into 6 mugs. Top each with dollop of ginger cream.
* 4 cups low-fat milk
* 3/4 cup bittersweet chocolate chips
* 10 cardamom pods, coarsely cracked (alternatively, use a little cardamom powder, or extra allspice)
* 1/2 teaspoon whole allspice, cracked
* 2 cinnamon sticks, broken in half
* 1/2 teaspoon freshly ground black pepper
* 5 tablespoons (packed) golden brown sugar, divided
* 6 quarter-size slices fresh ginger plus 1/2 teaspoon grated peeled fresh ginger
* 1 teaspoon vanilla extract, divided
* 1/2 cup chilled whipping cream
Combine first 6 ingredients, 4 tablespoons brown sugar, and ginger slices in medium saucepan. Bring almost to simmer, whisking frequently. Remove from heat; cover and steep 10 minutes. Mix in 1/2 teaspoon vanilla.
Meanwhile, whisk cream, remaining 1 tablespoon brown sugar, grated ginger, and remaining 1/2 teaspoon vanilla in medium bowl to peaks. Add more sugar to taste if not sweet enough for your taste.
Strain hot chocolate. Ladle into 6 mugs. Top each with dollop of ginger cream.
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