Bittersweet Chai Cocoa

Hot cocoa redolent with spices
Hot cocoa redolent with spices

Cook’s notes: This spicy hot chocolate has a more interesting flavor than if you just add cinnamon to cocoa. It is less sweet than commercial cocoa or standard recipes, which call for 2 parts sugar to 1 part cocoa. You can always add more sugar if you like it sweeter.

 Epicurious recommends a ratio for hot cocoa of 2 tablespoons unsweetened cocoa to 1 to 2 tablespoons sugar. The chocolate flavor of this drink is strong enough without the extra 1 tablespoon cocoa they recommend.

1/4 cup boiling water
1 black tea bag, such as PG Tips
1 cup unsweetened vanilla almond milk
1 Tablespoon unsweetened cocoa powder
2 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon Chai Spice Mix

In a saucepan over medium, heat the water. Steep the tea bag in the water for 3 minutes. Remove the tea bag; do not squeeze.

Add the milk, cocoa, sugar, vanilla, and chai mix to the tea. Whisk to combine until sugar is dissolved. Heat through until warm and serve.