- 2 cups oat milk
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground all spice
- 1/4 tsp ground nutmeg
- Pinch of ground cardamom
- Pinch of ground cloves
- 1/2 tsp vanilla bean paste
- 3 tbsp maple syrup
- 4 tbsp cocoa powder
- Splash of hot water
- 4 tbsp coconut cream from a tin of coconut milk
- 1 tbsp maple syrup
Place the milk and maple syrup in a saucepan on medium heat.
Mix the spices and cocoa powder in a cup and add a splash of hot water, mixing until it becomes a paste.
Place this in with the milk and stir well. Leave to warm up on a gentle simmer.
Place the coconut cream and maple syrup in a bowl, mix with a hand held mixer (or whisk) until fluffy and whipped.
Pour the chai hot chocolate into mugs, top with the whipped cream and decorate with extra spices or cocoa powder.
I use Oatly Barista milk. You can also use a different kind of plant milk, but I find oat milk to be the creamiest and frothiest.